Raw vanilla coffee creme pie with a chocolate crust

Cashew coffee vanilla creme:
2 cups raw cashews
seeds scraped from 1 vanilla pod
3 tablespoons melted coconut oil
1/4 cup maple syrup (or agave/raw honey/date paste)
1/8 teaspoon salt
1/3 cup very strong, brewed organic coffee

Cinnamon chocolate crust:
1 cup pecans
1 cup dates
2 tablespoons cacao powder
1/8 teaspoon salt
1/4 teaspoon cinnamon powder

Salted caramel drizzle:
1/2 cup dates covered in enough water (or coffee) to cover them
1/2 teaspoon sea salt
1 tablespoon nut butter (optional)

Directions

To make the creme, blend all ingredients until smooth. set aside. 

To make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small spring-form pan. scoop on the creme and let it set in the fridge or freezer. 

To make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. if it is too thick - add more water; if too thin - add more dates. drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. it is better - but difficult - to wait until the next day to eat this, let the flavours get to know each other. then DEVOUR.