Raw Coconut Cream Pie

Pie Crust:

2 1/2 cups Dry Coconut Flakes
1/4 Teaspoon Vanilla
Pinch Salt
Heaping 1/4 Cup Well-Packed, Finely Chopped Dates
Pie Filling:

1 1/4 cups Coconut Milk (a blend of the meat and water from 1 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


3/4 Cup Dry Coconut Flakes
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 crust into a  9-inch pie pan greased with coconut butter.
To make the pie filling blend coconut milk, 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 to set (about 1 hour). Top with a thin layer of coconut flakes.