No bake hazelnut cashew coconut pie with carob drizzle

I literally have no words for how delicious this pie is. Even my mom - the world's pickiest eater, couldn't get enough! I'm humbly impressed with this creation. Alright, alright... here is the recipe you've been waiting for!

But first . . . one more picture for now - for drool purposes!

Crust ingredients:

• 1 cup raw hazelnuts
• 1/2 cup coconut butter
• 2 Tbs agave or maple syrup
• 1/2 cup shredded coconut flakes

Cashew filling ingredients:

• 1 cup raw cashews
• 1/4 cup coconut sugar
• 2 Tbs coconut butter
• 1.5 Tbs water

Carob drizzle ingredients:

• 1/4 cup carob powder
• 1 Tbs agave or maple syrup
• Water for adding until it's the desired consistency.

Directions:

First, prepare the crust. Blend all ingredients until they stick together. Press into the bottom of a pie pan with parchment paper or use a spring form pan.

Next, prepare the cashew filling. Blend all ingredients in the blender until it's as smooth as you want it. Add to pie pan on top of crust.

For the carob drizzle, combine the carob powder and agave or maple syrup. Then stir in the water until it's the consistency that you want it. Swirl it on top of everything.

 Stick it in the freezer for about 30 minutes to set before diving in.

{Serves about 5}