Chocolate Cream Verve-a-licious Pie

Yields one 9-inch tart 

Crust:
1/3 cup raw cacao nibs
1 1/4 cup shredded coconut, dried, unsweetened
1 cup Manitoba Harvest Shelled Hemp Seeds
1/4 teaspoon Himalayan crystal salt
dash cayenne pepper
1/4 cup raw agave nectar
5 dates, pitted
 
Filling:
5 dates, pitted, soaked for 20-minutes, drained
3/4 cup young Thai coconut water
meat from one young Thai coconut (at least a 1/2 cup)
1/2 cup raw agave nectar
1 avocado, pitted and peeled
1 tablespoon green powder
1 tablespoon Manitoba Harvest Hemp Protein Powder
3/4 cup raw chocolate powder
1 teaspoon maca powder (optional)
1/2 teaspoon vanilla extract
 
Sweet Strawberry Coulis:
1 (10oz) bag frozen strawberries, thawed (or fresh, stemmed)
1/4 cup raw agave nectar
 
Crust directions: Grind the cacao nibs in your food processor, fitted with the "S" blade, until they're broken up nicely, somewhat of a coarse powder. Add the coconut, shelled hemp seeds, salt and cayenne and process for a few seconds as you incorporate all of the ingredients together. Add the agave and dates and process until the mixture starts to stick together briefly when pressed together between your fingers. Press the crust in to the tart pan until it's smoothly and firmly inside the pan. This crust is a little sticky, so using some coconut oil on you hands, or a tool (spatula) used to press it in, can help. Place the crust in the freezer while you make the filling.
 
Filling directions: Blend all of the ingredients until creamy. Pour the filling on top of the crust. Place the pie in the freezer for about 1 1/2 hours to set. At this point you can slice the pie, top with Sweet Strawberry Coulis and enjoy, or transfer the pie to your refrigerator, or keep it in the freezer until you're ready to enjoy. 
 
Coulis directions: Blend the ingredients together.

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