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1
Preheat the oven to 325 degrees F.
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2
Combine the almonds, pecans, flour, and 1/8 teaspoon salt in a food processor fitted with the metal blade and grind to a fine meal.
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3
Transfer to a large bowl and add the coconut.
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4
Add the dates and coconut oil to the food processor and process until the dates form into a gooey mass, about 1 minute.
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5
Add the dry ingredients back into the food processor and process until everything is mixed well and starts to form into a ball.
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6
Transfer the dough to a 9-inch pie tin.
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7
With clean hands, knead the dough for a minute or so to ensure that the oil is evenly distributed.
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8
Press the dough into the pan, making sure that the bottom, sides, and rim are covered (the sides should be slightly thicker than the bottom).
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9
With a fork, prick several holes into the bottom of the crust.
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10
Set aside.
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11
In a blender, combine the soymilk and arrowroot and puree for 30 seconds.
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12
Add the banana and puree for another 15 seconds.
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13
Set aside.
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14
In the top of a double boiler over simmering water, melt the chocolate chips.
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15
In a large bowl, immediately combine the melted chocolate chips with the soymilk mixture, maple syrup, vanilla, coconut oil, pecans, and coconut.
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16
Mix well.
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17
Scrape the filling into the crust with a rubber spatula and spread evenly.
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18
Place the pie on a cookie sheet.
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19
Cover the crust with aluminum foil and bake for about 20 minutes, until filling is firm.
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20
Remove from the oven, cool for 30 minutes, then refrigerate for at least 2 hours before serving.
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21
Garnish each slice with a few mint leaves.
