For the Crust
- 1 1/ 2 cups shredded coconut
- 1/ 2 cup pecans, or almonds
- 1/ 2 cup cashews
- 1/ 2 cup maple syrup
For the Filling
- 1 cup fresh coconut meat
- 1/ 4 cup coconut milk
- 2 teaspoons vanilla bean powder
- Cherries, for topping
- Dark chocolate, chopped, for topping
Preheat oven to 340ºF. Line an 8" round cake tin with parchment paper.
To make the crust, combine all ingredients in a food processor until a crumbly dough forms and can stick together when pressed. Press it evenly into the prepared pan, pushing some up the sides as well. Bake for 12-15 minutes, until golden brown.
To make the filling, combine all ingredients in a food processor and blend until smooth. Pour into baked pie crust. Let set in the fridge. Top with cherries and chocolate.