Crust:
2 1/2 cups Dry Coconut Flakes
1/4 Teaspoon Vanilla
Pinch Salt
Heaping 1/4 Cup Well-Packed, Finely Chopped Dates
To make the crust put coconut flakes, salt, and vanilla in food processor. Begin to process, adding small amounts of the date until crust sticks together. Press the crust into a 9-inch pie pan greased with coconut butter.
Filling:
1 1/4 cups Coconut Milk (a blend of the meat and water from one young coconut)
3/4 Cup Coconut Meat minced
3/4 Cup Well-Packed, Finely Chopped Dates
1/2 Teaspoon Vanilla
2 Pinches Of Salt
3 Tablespoons Lecithin
1/2 Cup + 2 Tablespoons Coconut Butter
To make the pie filling blend coconut milk, coconut meat, dates, vanilla, and salt until smooth. Add lecithin and coconut butter and blend until well-incorporated. Pour into a prepared crust. Set in the refrigerator for an hour. Garnish with 3/4 cup dry coconut flakes and drizzle decoratively with raw chocolate sauce. 