Raw Avocado Chocolate Tart

• For the crust
• 8 ounces raw almonds
• 9 ounces pitted Medjool dates
• 1/4 teaspoon salt
• 1/4 cup cocoa powder
• For the filling
• 2 medium avocados
• 1/2 cup agave or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil
• 1/3 cup cocoa powder
• 1/2 teaspoon (scant) salt
• Fresh berries, for topping

1. To make the crust, place all ingredients in a food processor fitted with the S blade. Run the processor for 1-2 minutes, or until the mixture is even and finely ground and will stick together when you squeeze a small handful. Turn the mixture out into an 8-inch pie or tart pan and press it evenly into the pan and along the sides. Chill the crust while you make the filling.
2. To make the filling, blend all ingredients in a food processor or blender till smooth. Pour this mixture into the tart crust and use a spatula to smooth it over. Refrigerate for at least 2 hours before cutting and serving (so that the coconut oil can firm up). Slice and serve.

crust, almonds, dates, salt, cocoa powder, filling, avocados, maple syrup, vanilla, coconut oil, cocoa powder, salt, fresh berries

Taken from food52.com/recipes/57418-raw-avocado-chocolate-tart (may not work)