coconut pie shell:
1 cup coconut
2 tbsp wholemeal flour
enough nut milk or water to hold it together
1 cup water
½ cup raw cashews
1 tsp vanilla
½ tsp salt
1 cup pitted dates softened in 1 cup water (add both)
3 tbsp corn flour
3 tbsp carob powder
Mix all shell ingredients.
Press thinly into a 23cm pie dish and bake at 190 C for 10 minutes or until light golden brown.
Watch carefully burns easily.
In a blender, put water, cashews, vanilla, salt then blend until smooth.
Add rest of ingredients then blend again.
Pour into saucepan and thicken stirring constantly.
Pour thickened mixture into baked pie crust.
Chill and serve.