1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 tsp sea salt
6 pitted medjool dates
Place the coconut, walnuts, and salt in a food processor fitted wit the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don't overprocess. Press into the bottom and sides of the tart pan or pie plate or 9x9 casserole dish.
Filling:
1-1/2 cups young coconut meat (from 3 coconuts--see Coconut Cream Pie recipe for some tips on these)
3/4 cup freshly sq lemon juice
3/4 cup light raw agave syrup
1/4 tsp salt
1/8 tsp tumeric
2 Tbsp raw extra virgin coconut oil
1 Tbsp soy lecithin powder (opt)
Place the coconut meat, lemon juice, agave syrup, salt and tumeric in a blender and process until very smooth. Add the coconut oil and optional soy lecithin powder and process until smooth. Pour into prepared crust. Chill in the refrigerator for at least two hours before serving. After it's chilled, top with fresh raspberries or other berries of your choice. Cut into pieces of your desired shape and size. Enjoy!!!
Raw for Dessert by Jennifer Cornbleet
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