1 1/2 cups cashews, hazelnuts and almonds (pre-soaked in filtered water over night to sprout, rinsed and dried)
1 Tbsn agave syrup
1 Tbsn cacao powder
1/2 tsp of cinnamon
7 soft medjool dates, pitted and chopped
1/1/2 cups raw (very ripe apricots) cubed
1/2 cup desiccated organic shredded coconut
1/4 cup cashews (pre-soaked in filtered water over night to sprout, rinsed and dried-I used left over nuts from crust)
1/4 cup coconut water (or filtered water)
1 Tbsn agave nectar or maple syrup or honey
1/4 tsp sea salt
1 tsp pure vanilla extract
1 tsp guar gum
1 can of organic coconut cream (chilled in fridge for a day)
you can add a tsp of liquid stevia or agave if you want it sweeter
Spray two 4 inch pie or tart pans, lined with plastic wrap to make removal easier. To prepare the crust, process nuts, agave, and cinnamon in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms of the pans, and set aside in the freezer to firm up.
To make the filling, combine the apricots, coconut shreds, coconut water, nuts, agave and salt until smooth and creamy. Pour the filling into the prepared crusts. Place in the freezer until it is set,about 2 hours.
To make the cream, pour the can cream into a bowl, add the guar gum and vanilla, and whip til it thickens and move beater in a way that creates air in the cream, as this will make it lighter.
Once pies have set (usually about 15-20 minutes to defrost a little) remove from tart pan and top with dolloped coconut cream and garnish as you desire.