1/3 cup blanched almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 – 1 teaspoon water
1 teaspoon melted coconut oil
Grind the almonds in a food processor or blender.
Add the coconut, dates, and water and grind into
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 (crust will be thin in a 6″ – you can double the recipe if you
want it thicker) and set aside.
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 of stevia, if needed for extra
sweetness ( I dont add this I find it sweet enough)
Blend the avocado, maple, and vanilla in a high
speed blender until completely smooth.
Add the coconut butter, oil, and salt.
Pour the filling over the crust.
Chill in the fridge for 6-8 hours.
Note: if making in a 6″ spring form pan,
double the crust and triple the filling recipe
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Indulgent Tuesdays and Wellness