Vegan Carrot Creme Pie

1. Prepare the Crust:
   • In a bowl, mix the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup until well combined.
   • Press the mixture into the bottom of a pie pan to form the crust.
   • Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes. Allow it to cool.
2. Prepare the Filling:
   • In a food processor, blend the soaked cashews, shredded carrots, coconut cream, maple syrup, lemon juice, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
3. Assemble the Pie:
   • Pour the carrot creme filling into the cooled crust and spread it evenly.
4. Chill:
   • Place the pie in the refrigerator for at least 4 hours or until set.
5. Serve:
   • Once the pie is set, slice and serve. Optionally, garnish with grated carrots or a sprinkle of cinnamon.

Nutritional Information (Approximate per serving, assuming 8 servings):

• Calories: ~350 kcal
• Protein: ~5g
• Fat: ~20g
• Carbohydrates: ~40g
• Fiber: ~3g
• Sugar: ~20g
• Sodium: ~150mg