My version: Eva’s Coconut PieBase
1 cup walnuts
1/2 cup dates
1/4 cup cocoa
1/4 cup fresh coconut water
In a food processer, process walnuts until they resemble fine crumbs. Add dates and process until sticky. Add the cocoa powder and pulse a few times until incorporated (it will still be crumbly at this stage). Now add the coconut water and blend. It will all come together into a smooth thick paste. Spread this paste onto a plate or into a bowl (it won’t be a firm crust).
For the topping, cover the crust with your favourite sliced fruits. I used banana and nectarines.
Make the icing.Icing
1 1/2 cups dried coconut flakes, soaked in 1 cup water
1 Tblsp agave nectar
1/3 cup cashews
For the icing drain the coconut flakes of most of their water (keep 1/2 cup) and blend with the remaining water until smooth (this should work well in a Vitamix, my handblender had problems getting it smooth. Add the agave nectar and blend again. Add the cashews and blend until the icing is thick and smooth. Spread over the fruit and top with more fresh fruit if you like. Freeze for 1/2 hour until well chilled. Keeps in the freezer.