• 2 cups pitted dates
  • 2 cups unsweetened shredded coconut 
  • 2-3 tbsp water


  • 3 cups raw cashews, soaked overnight and drained
  • 2 tablespoons Chai Protein
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil 
  • 1 tsp vanilla extract
  • 1 tsp cardamon powder
  • 1/2 tsp cinnamon
  • 1/4 tsp clove powder 


  • 1/2 cup chopped pecans
  • 1/3 cup dark chocolate, melted 


  1. In a food processor add the crust ingredients and pulse until you obtain a mixture that will adhere together.
  2. Transfer the mixture to a removable pie pan of your choice. I used a rectangular one. Press the mixture to the bottom of the pan without going up the sides.
  3. Add the filling ingredients to the food processor and pulse until you obtain a homogenous mixture. About 2-3 minutes.
  4. Transfer the mixture to the pan and spread evenly. Arrange the chopped pecans around the edge of the pie and freeze for about 3-5 hrs.
  5. Take the pie out of the freezer and drizzle the chocolate over the pie and serve.


NOTE: Store tart in the freezer and take out 30 minutes before serving.