CRUST
1 cup almond flour
10 pitted dates
1 pinch of Celtic sea salt
¼ cup shredded coconut

-Process the almond flour with the salt in a food processor. 
-Slowly add dates and process well until well combined.
-Flour the bottom of a pie pan with shredded coconut. 
-Press the crust evenly onto the bottom of the pan. Set aside.

FILLING
1 can of coconut milk
1 cup cashews
1/4 cup raw honey or maple syrup
1/3 cup coconut oil
1 teaspoon vanilla extract
1/3 cup raw cacao powder

-Blend coconut milk, cashews, maple syrup, coconut oil, and vanilla until smooth. 
-Pour 1/2 mixture into the pie pan.
-Add cacao powder into the other 1/2 and blend well.
-Swirl the cacao mixture on top of the pie.
-Place in the fridge until firm - about 24 hours.
- Serve chilled.