Maple Bourbon Coconut Cream Pie


1 cup raw pecans
1 cup hazelnut flour
11 Medjool dates, pitted
3 Tbsp maple syrup
½ cup cacao powder
pinch sea salt
1 tsp vanilla
Coconut Crème filling
1 2/3 cup raw cashew, pieces or whole
1 can coconut milk, full fat
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup Brown Jug Bourbon Cream
2 tsp. vanilla
Salted Caramel
½ cup coconut oil
1/3 cup almond butter
1/4 cup maple syrup
1/4 cup Brown Jug Bourbon Cream
1 tsp vanilla
Celtic sea salt, to taste
Optional: crushed pecans or chopped chocolate, for topping


To Prepare Crust:
Place all crust ingredients into a food processor and pulse until well-combined.  You should be able to stick mixture together in a ball with your fingers when it is done; if it falls apart then add a few more dates or tablespoons of maple syrup.  Press crust mixture into an even layer along the bottom of spring form pan with your fingers.  Place pan with crust in freezer while you make your filling.
To Make the Filling:
Melt the coconut oil into a liquid then place all ingredients into high-speed blender until smooth and creamy.  If filling is too thick for the blender add a tiny bit of water, 1 tablespoon at a time.  You may have to scrape down the sides of the blender a few times, but just keep blending until filling is smooth and creamy.  Remove crust from freezer and pour filling into pan.  Place pie back in freezer to set for at 4-8 hours. 
To Make Caramel:
Blend all ingredients together in a blender until smooth and creamy.  Drizzle over pie and top with optional nuts and chocolate.  You can store pie in freezer and remove 30 minutes before serving.  Pie will keep in freezer in air tight container or well-covered for up to 1 month.