Ingredients

• 1 1/2 c toasted almonds
• 1 Tbsp canola oil
• 1 1/2 Tbsp honey or brown rice syrup
• 1/4 cup shredded coconut (fine), unsweetened and lightly toasted
• 1 Tbsp honey or brown rice syrup
• 1/4 cup almond or peanut butter
• 3 Tbsp toasted almonds, chopped
• 2 pints Vanilla Tofutti frozen dessert
• 1/4 cup carob chips

Directions

1. Crust: coat a 9 inch pie plate with non-stick spray. Mix the crust ingredients (almonds, oil and honey) and press the mixture firmly onto bottom and up the sides of the pie plate.May use wax paper on top to prevent sticking to your fingers when pressing crust mixture. Freeze while preparing the filling.

2. Filling: In a small bowl mix the coconut, syrup, almond or peanut butter, and almonds.

3. Place the ice cream in a large bowl and stir to soften. Stir in the almond mixture. Spoon into chilled crust. Sprinkle additional toasted almonds over pie and/or drizzle with melted carob chips. Freeze for at least 2 hours or until firm.

4. Carob Drizzle: (can be put on right before serving, or before freezing) In a small microwavable dish, melt carob chips on high for 15-30 seconds. be careful, because carob chips will crystallize if overheated. the time depends on your microwave. Stir to ensure smoothness. With a fork, drizzle over pie.

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