Prepare a 8 inch pie dish by spraying a thin coating for cooking spray and then sprinkle with the shredded coconut. No need to turn on the oven--this is a RAW recipe!
Soak the cashews and hazelnuts in separate bowls of water for 10-30 minutes.
Crust
In a food processor, process the dates and hazelnuts until the consistency is similar to coarse graham cracker crumbs.
Press the mixture on top of the coconut layer in the pie pan. You will need to be careful that it is the same thickness all the way around and you should have enough for the crust to continue up the edges of your pie pan.
Filling
Process the remaining ingredients together: soaked cashews, lime juice, agave and vanilla extract. This mixture should be pourable. If you need, you can add a couple of teaspoons of water for the right consistency.
Pour into the crust and chill for at least 1 hour.
We topped ours with fresh cut strawberries but you could do whatever your heart desires as far as toppings go. Just keep it healthy!