Author: 
Serves: 8
 
Ingredients
For the crust
  • 6 large Medjool dates, pitted
  • ¼ cup water, boiled
  • ½ cup almonds
  • ½ cup pecans
  • ¼ cup walnuts
  • ⅓ tsp sea salt
  • 2 Tbs almond flour, more if needed
  • 2 Tbs coconut oil
  • 2 Tbs maple syrup
For the filling
  • 3 large, ripe avocados, peeled and pitted
  • ¾ cup maple syrup
  • ¾ cup cocoa powder
  • 2 Tbs pure vanilla extract
  • ½ teaspoon salt
  • 2 Tbs coconut oil
  • 8 mint leaves
  • For the garnish
  • coconut flakes
  • raspberries
  • mint leaves
Instructions
  1. Preheat oven to 350°F.
  2. Add all crust ingredients to a food processor and process until well combined.
  3. Empty into a 9-inch pie pan, and press firmly so that the crust evenly covers the pan all the way around. Bake for 8 minutes, then set aside to cool.
  4. Add all filling ingredients to a high-speed blender and blend until smooth.
  5. Using a piping bag, fill the crust.
  6. Garnish with coconut flakes, raspberries, and mint leaves. Enjoy!
Notes
Allergens: nuts
Recipe by Bauman College at https://baumancollege.org/maya-harush/