| Total Fat | 19g |
| Total Carbohydrates | 19g |
| Cholesterol | 2mg |
| Sodium | 25mg |
| Potassium | 318mg |
| Dietary Fiber | 7g |
| Sugars | 8g |
| Protein | 8g |
Preheat oven to 350 degrees. Brush a nonstick 9" springform pan with melted coconut oil. Set aside.
In a food processor, combine the coconut flakes and dates, pulse until blended. Add almond flour and salt and pulse until the mixture resembles medium-size crumbs, about 30 seconds. Then add the coconut oil. Pulse until the mixture resembles coarse sand, about 30 seconds.
Dump the coconut almond crust into the springform pan. Gently spread the crumbs to make an even layer, come up the side of the pan about 1/2”. Once the crumbs are even, press the crumbs in with firm pressure using a measuring cup brushed with coconut oil to prevent sticking.
Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.
While the crust is cooling in the freezer, make the chocolate filling. Combine avocado, cacao powder, banana, almondmilk, coconut oil, and vanilla in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes.
Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the refrigerator for at least 1 hour.
Whip the coconut cream in a bowl with a fork until fluffy, about 30 seconds. Garnish the cooled tart with raspberries, and serve with a dollop of whipped coconut cream. This tart is best served the same day.
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