Chocolate Truffle Pie

Crust:
1/2 c dates
1 c raw pecans
3 Tbsp cocoa
1/2 Tbsp coconut oil
1/2 tsp vanilla

Filling:
1 can full fat coconut milk
3 Tbso coconut oil
1 c chocolate (I used choc chips)
1 Tbsp vanilla
1/8 tsp cinnamon

Crust: Grind pecans until coarse meal. Process dates until creamy. Mix all crust ingredients together and press into 5x7 pan.
Filling: Cook coconut milk and coconut oil on stovetop until it starts to bubble (not boil). Remove from heat and add remaining ingredients. Return to stove and simmer for 3 minutes, stirring constantly. Pour over crust and freeze for 3 hrs. Let sit at room temp for 15 minutes before serving. Keep frozen.