Pulse walnuts and brazil nuts in food processor until coarsely chopped. Chop dates and add to food processor with coconut butter. Process until well blended. Press into tart shells two 4 inch tart shells. Crust should be 1/4″ thick all around.
2 C Cashews (Soaked at least 3 hours)
1 C Young Coconut Flesh
1/4 C Coconut Water (from fresh coconut)
1/4 C Coconut Butter
1 t. lemon juice
1/4 C Agave
1 Vanilla Bean
2 Bananas, sliced, separated
Process cashews, young coconut flesh and coconut water in food processor until well blended. Add 1 t. lemon juice, 1/4 C agave, 1/4 coconut butter and one banana and continue to process until light, fluffy and very well processed. Transfer to bowl and add second sliced banana, stir to combine. Refrigerate for 30 minutes. Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and dried coconut. Top with melted raw chocolate.
1 C Raw Cacao Butter
1 t. Vanilla
3 T Coconut Oil
1/3 C Powdered Sucanat (finely ground in coffee grinder)
2 T Agave
7 oz. Cacao Powder
Melt cacao butter and coconut oil in dehydrator or over hot water. In food processor, combine melted cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and combine. Add sucanant and combine. Add coconut butter that was set aside and combine. Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.