• Place ½ cup of cashews in a glass bowl and pour boiling water over them until fully submerged. Let sit for one hour then drain.

Make the Crust

• Very lightly grease a 9 or 10” deep dish round pie plate. Set aside.
• Place pecans in the container of a food processor fitted with an "S" blade, or in a Vitamix blending container. Process/blend until pecans are crumbly (about 15 seconds) starting on low speed increasing to high.
• Add dates and process/blend for 15 seconds, starting on low speed increasing to high, until mixture is crumbly.
• Then, add the remaining ingredients and process/blend until the mixture turns a dark chocolatey brown and just sticks together. Stop blending before it gets too wet and sticky.
• Dump the mixture into the pie plate/baking dish and press into the shape of the pan.
• Refrigerate the crust while you make the filling.

Make the Filling

• Melt the chocolate (either on the stove or in the microwave), until smooth. Set aside.
• Put all the ingredients into the container of a high-powered blender and blend, starting on low speed and increasing to high, until the mixture is smooth.
• Pour mixture into prepared crust and store in the refrigerator until chilled and firm (at least 6 hours, preferably overnight).

Coconut Whipped Cream

• Chill coconut cream in the refrigerator overnight and do not shake it.
• Place the container & whisk attachment of your standing mixer in the refrigerator to chill for at least 10 minutes (or longer).
• Carefully opened the can of chilled whipped cream and transfer the top, thickened cream to the chilled mixing bowl. (save the liquid for a different use).
• Beat the cream with the wire whisk attachement for about 30 seconds.
• Add powdered sugar and vanilla and beat until creamy.
• Taste and adjust sweetness if necessary.
• Spread on top of pie immediately or store in an airtight container in the refrigerator and serve alongside the pie.