chacamole pie!

I made a pie for dinner... I am feeling hormonal ;)

Chacamole Pie
Crust:
2 c cashews (dry) ground to powder
1/2 c raisins
3 T coconut butter
1/2 t salt
1 T vanilla
Filling:
2 large AVOS
3 T coconut butter
1/2 c cacao powder
3/4 c agave
1/4 t balsamic vinegar (optional)

optional: 1/2 cup coconut shavings

Get a spring form pan and grease the sides with coconut oil... I used a 9 inch
To make crust combine all ingredients in a processor until it balls up. I probably would have used dates over raisins but the store was out. Press dough into the bottom of a spring form pan.
Dump coconut shavings on top of the crust and spread evenly over the crust.
Put in freezer for a bit while making filling so the coconut oil coating becomes solid.
Process all filling ingredients until smooth. Pour into spring form pan on top of crust sticking to the center of the pan. Once all the filling is in the pan rotate the pan while gently smoothing the filling towards the sides. This will evenly distribute the filling without mixing in the coconut shavings. Once complete refrigerate for at least an hour. To remove from sides run hot water carefully over the outside of the pan rotating as you go. Careful not to get water INSIDE the pan (like I did as you can see by the light colored streaks on the top of my pie!!!). This is a very brief process, the coconut oil will melt quickly. Release the clip on the pan and it should come off perfectly. Refridgerate again for 10 more minutes to resolidify your pie. EAT!