Raspberry Almond Tart

Note the bake time is actually refrigeration time.

For the crust:
1. Put almonds, walnuts, dates and coconut in a food processor.
2. Pulse until well combined. You want a sticky texture. If it’s too dry add a little water or more dates.
3. Place crust in an 8 or 9 inch tart pan and press to cover the bottom and sides.
4. Place crust in fridge while combining the filling ingredients.

For the filling:
5. Place the solid part of the coconut milk in a mixing bowl. Discard the liquid part. I usually save it for smoothies later.
6. Pour the coconut flakes, date sugar, almond flavoring and vanilla flavoring into the bowl with the coconut solids and mix on medium-high until a fluffy texture is formed.
7. Pour the filling into the crust, smooth the top and top with fresh raspberries. Place in the fridge for about 30 minutes and enjoy! Store in the fridge.