This recipe is from Alissa Cohen. The crust is made with dates, coconuts and walnuts. Yes, I’m allergic to walnuts, but I’ve been avoiding them for months, and I think it’s okay to have them on special occasions. (In this case the special occasion is a book club meeting with my vegan group!) The filling is made with avocados, dates, agave nectar and raw cacao powder. The group couldn’t believe it was made with avocados because it was so rich and decadent. Delicious desserts don’t need to be unhealthy!

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