1/3 Cup blanched almonds
¼ Cup unsweetened, shredded coconut
2 dates, pitted
½ – 1 tsp water
1 tsp melted organic coconut oil
1 large avocado
3 T maple syrup or ½ tsp stevia
3 T water
1 tsp pure vanilla extract
4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
1 T melted coconut butter
3 T melted coconut oil
Pinch of Himalayan crystal salt
To prepare the crust, begin by grinding the almonds in a food processor.
Add the coconut, dates, and water, then grind into a dough.
Add the coconut oil and continue to grind into a mixture that will hold together when pressed in your hand.
Press doughy mixture into the bottom of mini or 6” spring form pan and set aside.
To prepare the filling, blend 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.