Place can of coconut milk in fridge.

In a large bowl, whisk chia seeds, almond milk, Bai5 Molokai Coconut, maple syrup, brown sugar, vanilla, and sea salt. Mix vigorously, until the mixture foams a bit and begins to thicken. Soak in a cool place for at least 4-5 hours or overnight, until very thick. If soaking overnight, put in fridge.

Preheat oven to 375º. Lightly oil a 9-inch pie pan.

Halve or quarter graham crackers and place in food processor or high-speed blender. Pulse until finely blended. Empty into a medium sized bowl.

Melt 4 ½ tablespoons coconut oil and pour over graham cracker crumbs. Add two pinches of sea salt and mix well. Press evenly into pie pan, starting in the center and pressing outwards, up the side of the pan.

Bake for 10 minutes, until golden brown. Set aside to cool.

After the chia pudding has soaked at least 4-5 hours, put it in your blender or food processor and add the cacao powder and pitted dates. Blender until silky smooth. Place in fridge to chill while you make the topping.

Remove coconut milk from fridge and turn the can upside down. Empty off the semi-clear liquid and spoon out just the coconut cream into a large mixing bowl. Add ½ cup fresh, peeled and pitted mango, and sweetener. Using an electric hand mixer, whip until smooth and stiff. Cover with plastic wrap and keep cool in the fridge.

Remove chocolate pudding from fridge and empty into your cooled pie shell, smoothing as you go. Cover with plastic wrap and chill in freezer at least 1-2 hours before serving.

30 minutes before serving, remove pie from freezer and spoon mango coconut whipped cream onto the center of the pie, gently smoothing it outward leaving a 1-inch perimeter of chocolate (drool). Sprinkle toasted coconut and raw cacao nibs on top as you like.

This pie will change in texture depending on how frozen/room temp it is—experiment to see how you like it best!