Ginger Cookie Crust Place Brazil nuts in food processor and process until finely ground. Add all remaining ingredients and process till sticky. Scrape into a 9” pie pan or an 8-9” spring form pan and press evenly into the bottom. Place in freezer to set.
Cranberry Apple Filling Place roughly chopped apple, honey, cinnamon and ginger into food processor and process to puree the apple. Add the cranberries to food processor and pulse chop, but not puree. Scrape into bowl and add finely diced apple and chia seed and mix well. Pour over the crust and put back in freezer for 3 hours. Cut into slices while frozen. Thaw completely to serve.
Cinnamon Swirl ice Cream In small bowl, whisk together 1/3 cup honey with cinnamon and salt. Place in freezer to chill. In a high speed blender, combine water, cashews, ½ cup honey, coconut butter, vanilla and salt. Blend until very smooth. Pour into an ice cream maker and process until rich and creamy. At the last minute, add the chilled cinnamon mixture and process until ice cream is nicely swirled. Serve with pie.
