Crust:

1. Grind the almonds in a large food processor. If using a small food processor, grind a cup at a time separately.
2. Once pulsed to small bits of almonds, add in the remaining ingredients (coconut oil, maple syrup, cocoa powder and salt) and blend until everything is well mixed and starts sticking together.
3. Spread into an 8 inch pie pan. This will be a bit tricky, as the crust dough is sticky. Use some tools (spoon, frosting spreader) to try to spread out the crust. Ultimately, you may need to press out with your hands.
4. Refrigerate for about 15-30 minutes to set up.

Note: you can use regular raw almonds or you could even try toasted almonds for a different flavor. I used sprouted almonds from the coop, as it will make the nuts much easier to digest and is preferred if you have access to them. Instead of one big pie crust, you can also make mini tart pans (probably 4) or around 20 of the mini muffin sizes. The mini muffin (think peanut butter cup size) is the most fun to eat, but takes a lot of work with the crust!

Pie Filling:

1. Add the cashews to the blender first, then add in coconut oil, water, vanilla extract, Clean Minerals with Collagen Peptides, salt, and cocoa powder. Blend well! This may take a few minutes of blending to make it smooth.
2. Pull out your pie crust from the fridge. Spread the raspberry jam on top of your crust. Be very careful not to puncture holes in the crust.
3. Pour your pureed cashew cream filling into the pie, on top of the raspberry jam.
4. Refrigerate for several hours to allow the filling to firm up and adhere to the pie crust.
5. Slice and serve once it is set!

Notes: I only put 2 Tbs cocoa powder into the filling and liked the flavor, but you could definitely use more, even up to 6 Tbs cocoa powder for a rich chocolate layer. Instead of raspberry jam, you could add a layer of peanut butter. You could also omit the raspberry jam and slice bananas to go on top, or toast some coconut and sprinkle on top of the pie before it sets.