Chocolate Orange Raw Pie

This is a vast improvement over the pie I posted a couple weeks ago and I took it to a party last night.   It's quick, it's yummy, it's about as good for you as a pie can get and it doesn't turn brown on top!  I'm sending it to Becky Holms' Douglas County News. 

Cut a piece of parchment to fit the bottom of a pie pan or springform pan with removeable bottom.

The crust:
2 c. cashew pieces
2 c. raw carob
1/2 c. plus 2 tbsp. raw extra virgin coconut oil
4 tbsp. raw honey
Mix in food processor until it forms a ball.  Press onto bottom of pan and place pan in refrigerator.  It will firm to a hard cookie crust.  If you don't want it quite so hard, use less coconut oil. 

Blend:
2 small to medium avocadoes
1/3-1/2 c. raw honey
pinch salt
2 heaping tbsp. raw extra virgin coconut oil
1-2 tbsp. water if necessary to get the blender moving
Once that is mixed, add:
1 c. carob powder and 2 tbsp. cocoa powder if you are a normal person
          or 2/3 c. cocoa plus 1/3 c. carob if you are a chocoholic
          if you do the latter you will probably need more honey
Blend again until silky smooth.  You will probably need to start and stop the blender several times to keep it from overheating.  Place this chocolate layer on top of the chocolate crust.  Re-refrigerate.

Clean blender and blend until silky smooth:
2 large mangoes
3 tbsp. orange juice concentrate
1 tsp. ginger
1-2 tbsp. honey depending on sweetness of mango - can also use stevia
1/2 c. coconut oil
1-2 tsp lemon juice
pinch salt
lemon zest.

Spoon the orange layer on top of the chocolate layer.  Re-refrigerate. 

This will set in about an hour and it is seriously yummy.  It delighted people at a party today who eat lots of sugar and junk.  I'm opening their eyes gradually, one recipe at a time!