INGREDIENTS:
FOR THE CRUST:
½ cup unsweetened coconut flakes
1¼ cups almond meal/flour
¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
¼ teaspoon salt
2 tablespoons coconut oil
2 tablespoons agave syrup
FOR FILLING:
1 cup canned coconut milk
12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
1 teaspoon pure vanilla extract
FOR TOPPING:
½ cup unsweetened coconut flakes, toasted
½ cup sliced almonds, toasted
¼ cup pistachios (optional)
1 cup fresh raspberries
Coarse sea salt (optional)
DIRECTIONS: