What you’ll need:
For the crust:
1 C raw almonds
1 1/4 C dates
1 Tsp agave nectar
For the filling:
1 large or 2 small avocados
1/4 C almond milk (more if filling is too thick)
1/2 C and 1 Tbsp shredded coconut
2 Tbsp coconut butter
2-3 Tbsp cocoa powder (start with 2 then add more depending on how chocolatey you like it)
1 Tsp vanilla
What you’ll do:
In a food processor combine almonds, dates and agave
Spread mixture onto a piece of wax paper on a baking sheet
Top with another piece of wax paper and roll out with a rolling pin (the mixture should cover about 2/3’s of the baking sheet
Place crust in fridge and let set up for 30 minutes
In a blender combine all filling ingredients
If too thick to blend add more almond milk 1 Tbsp at a time
Add more cocoa if wanted
Spoon mixture on top of crust
Place back in refrigerator for at least 15 minutes
Top with additional shredded coconut and almonds if wanted
Enjoy!!
Kacey Tess 