1/3 cup blanched almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 – 1 teaspoon water
1 teaspoon melted coconut oil
1 large avocado
3 tablespoons maple syrup
3 tablespoons water
1 teaspoon pure vanilla extract
4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
1 tablespoon melted coconut butter
3 tablespoons melted coconut oil
pinch of salt
Few drops stevia, if needed for extra sweetness
For the crust, grind the almonds in a food processor. Add the coconut, dates, and water and grind into a dough. Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand. Press into the bottom of mini or 6″ spring form pan and set aside. Note: if making in a 6″ springform pan, double the crust and triple the filling recipe.
For the filling, blend together the avocado, maple, and vanilla in a high speed blender until completely smooth. Add the coconut butter, oil, and salt. Blend again.
Pour the filling over the crust. Chill in the fridge for 6-8 hours. Top with strawberries or other fruit if desired. Note: if making in a 6″ springform pan, double the crust and triple the filling recipe.