Crumble Crust & Topping:
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 with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don't overprocess. Press 1/2-2/3 of the this mixture into a 9x9 casserole dish and set aside.
1 10 oz. package frozen organic raspberries, thawed and drained
3 Tbsp date paste (cover 10-12 medjool dates in water and soak for about an hour and then blend in blender to make paste)
Mix together these ingredients. Then spread over the crust. Then cover with the remaining crumble topping. Press down gently to integrate. Place into the refrigerator and chill for at least 2 hours before serving.
from Raw for Dessert by Jennifer Cornbleet