a new fav to add to the books! you can never have too many awesome go-to chocolate treat recipes. this one is extra fudgy, nut free, and super delicious. the filling also makes a great ice cream!
crust:
11/2 c shredded coconut (unsweetened)
8-10 soft large pitted dates
2 T sunflower seed butter
1 T coconut nectar
1 t vanilla extract
-add all ingredients to a food processor and run until it forms a dough. evenly press into the bottom and up sides of a tart dish or springform pan and set in freezer.
cream:
1 can organic full fat coconut milk
2 T organic cacao powder
2 T organic arrowroot powder
1/2 c coconut nectar or date syrup
1/2 c chopped raw organic cacao paste
1 t vanilla
-add all ingredients except cacao paste to a medium pot and bring to a light simmer, whisking continuously for 4-5 minutes until slightly thickened. add cacao paste and keep stirring for another 5 or so minutes until it turns into a custard-like consistency. pour into crust and set in freezer for 3 hours, then store in fridge.
-top with fresh berries, slice and serve!
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