Coconut chocolate pie

Coconut chocolate pie

Ingredients:
nuts, walnuts, english
spices, cinnamon, ground
dates, deglet noor
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract

Directions:
To make the crust, in a food processor with an S blade, puree the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
Transfer to a pie dish or two 10cm spring form tins.
Rinse the food processor.
Heat the coconut cream slightly in the microwave for 45 seconds.
Add the coconut cream, dates, chocolate, coconut oil, and vanilla to the food processor and puree for 1 minute or until the filling is dark and completely smooth.
Pour the filling over the crust and chill to set in the fridge for 2-3 hours.
When ready to serve top with whipped coconut cream and enjoy.