Crust

1 1/3 cup granola (we used @purelyelizabeth Grain Free Vanilla Almond Butter Granola)
2 tbsp coconut sugar
2 tbsp melted coconut oil

Topping

2 cans cold full-fat unsweetened coconut milk (leave in refrigerator overnight)
1/4 cup powdered sugar
1 tsp vanilla

Filling

1 1/2 cups raw cashews soaked in water for 2 hours
4 tbsp NuttZo Keto Butter
2/3 cup cacao powder
2 tbsp instant coffee (we used @MountHagen)
1 can full-fat unsweetened coconut milk
1/2 cup maple syrup or honey (We used @runamokmaple Bourbon Maple Syrup)

For topping, place your mixing bowl and whisk attachment in freezer for 15 minutes.

Remove coconut milk from refrigerator without shaking or tipping it.

Open can, and carefully spoon the coconut cream layer that rose to the top into your chilled mixing bowl. (You can save the coconut water from the bottom of the can for a smoothie :). Beat coconut cream for 1 to 3 minutes until light and fluffy. Add powdered sugar and vanilla, and mix on high for another two minutes.

For filling, place filling ingredients in a Vitamix and blend on high for 3 to 5 minutes until nicely whipped. Pour filling into crust, add topping, refrigerate for an hour and dig in! Options: replace cacao powder and coffee with either ¼ cup fresh berries and 1 tsp vanilla, or ¼ cup lemon juice and 1 tsp vanilla.