I like to have a variety of dessert options that do not have white sugar, are gluten free, and healthy with a balance of good fats. I like to keep my diet simple, wholesome, mostly organic, and processed free. Raw vegan desserts easily satisfy my love of sweets.

Crust Ingredients:
1 1/2 Cups almonds
1/2 Cup walnuts or macadamia nuts
2 Tablespoons hemp seeds
12 Medjool dates
2 Tablespoons coconut oil
Pinch of sea salt

2 Cups cashews
1/4 Cup maple syrup
1 Teaspoon vanilla
2 Cups filtered water to soak cashews
1 Ripe avocado
1/2 Cup cocoa
1/3 Cup melted coconut oil

To Make the Crust:
Remove the pits from the dates, and add to a food processor. Then, add all of the crust ingredients to the food processor and process until a dough forms. Press the ingredients into a pan of choice. I used a cheesecake pan and you can also use a tart pan. Place in the freezer while you make the filling and rinse out the bowl for the food processor.

To Make the Filling:
Soak cashews in water in a glass bowl for at least 6 hours until they are very soft. Drain the water from the cashews. Melt on low heat the coconut oil and maple syrup, allow to cool. In the food processor blend the cashews, avocado, vanilla, and cocoa. Slowly add the oil and maple syrup to the food processor until all of the ingredients are blended thoroughly until it is smooth.

Remove the crust from the freezer and add the filling to the crust. Chill in the freezer for at least 30 minutes. You can keep in the fridge after eating your first slice.