Crust ingredients:
1 ½ cups dry walnuts
½ cup dry almonds
1 cup shredded coconut
1 cup Medjool dates (6-10 dates)
A pinch of salt
Filling Ingredients:
2 ripe avocados
1 cup dates
⅓ cup maple syrup or raw honey
1 tablespoon vanilla essence
3-4 tablespoons carob powder
1-2 tablespoons Roma coffee substitute
½-cup water, or less if desired
Directions:
Using a food processor or high-powered blender, combine all the crust ingredients. Process until it has a crumb consistency.
Use a blender or food processor to blend the ingredients for the filling. Add the avocado, dates, and sweetener first, and then add remaining ingredients. Be careful not to over blend the avocados. Add water as needed until it has a smooth, pudding-like consistency.
Spread the crust into a tart/pie form, and add the filling. Decorate with fresh raspberries. Place it in the fridge for at least 30 minutes. This will disguise the taste of the avocado. Once the dessert has set, remove from the pan and serve.