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Ingredients:
Crust
2 cups of almond flour
3 tbsp of coconut oil
2 tbsp of maple syrup
2 tsp of cinnamon
1 vanilla pod deseeded
Pinch of Himalayan pink salt
Filling
2 cups of ripe, mashed avocados
1/2 cup of nut milk
1/4 cup of maple sugar
3 tbsp of cocoa powder
2 tbsp of maca
1 tsp of cinnamon
1 tsp of reishi (optional)
1 tsp of Chaga (optional)
Pinch of Himalayan pink salt
Garnish with mint leaves, berries, hemp seeds or coconut shreds
Directions:
1) Pre-heat oven to 350F. Fold all the crust ingredients.
2) Add crust to a tart tin, about 9 inches wide and bake crust for 10 mins.
3) Blend all filling ingredients
4) Add filling ingredients to the crust and store in fridge for an hour
5) Garnish with mint leaves, berries, hemp seeds or coconut shreds
