Coffee Lover’s Dream

Crust Ingredients:
2 cups shredded coconut unsweetened
20 medium sized pitted dates
¼ cup filtered water
1/8 tsp. Himalayan sea salt
2 tbsp. finely ground French roast coffee

Directions:
Place the dates and water into a high speed blender. Blend until creamy smooth, creating a date paste. Place the coconut, salt, and coffee into a large bowl and hand mix together. Pour the date paste into the bowl and hand mix until the mixture is gooey in texture. Take a 9” tart pan with a removable bottom. Spray the pan with coconut oil. Place the crust in the pan and press it into the pan firmly and evenly until it fills half the pan. Place the pan in the freezer while you are preparing the filling.

Filling Ingredients:
2 cups fresh Thai young coconut meat
1/8 tsp. Himalayan sea salt
2 tbsp. agave
15 drops coffee medicine flower extract

Directions:
Add all of the ingredients into a high speed blender and blend until creamy smooth. Take the tart pan with the crust out of the freezer; pour the filling into the center of the tart pan. Evenly distribute the filling throughout the pan with a spatula. Cover the pan with saran wrap and place in the refrigerator.

Dry Topping Ingredients:
1/8 cup raw cacao powder
½ tbsp. ground coffee beans
¼ tsp. stevia
One handful of whole coffee beans
One handful of unsweetened coconut flakes

Directions:
Place the ingredients into a bowl. Mix thoroughly together. Place into an airtight container and set aside.

Wet Topping Ingredients:
10 medium sized pitted dates
2 tbsp. filtered water
1/8 cup melted coconut oil
1/8 tsp. Himalayan sea salt
1 tbsp. raw cacao powder

Directions:
Place the dates and water into a high speed blender and blend until chunky. Slowly add the coconut oil and blend until creamy smooth. Pour the mixture onto a plate and smooth until it is 1/8” thick. Place into the freezer for 15 minutes. Remove the tart from the refrigerator and sprinkle the dry topping evenly on the top. Use your discretion with how much topping you choose to put on top. Take the chocolate topping from the freezer and cut into small chunks. Set aside. Sprinkle the whole coffee beans on the top of the tart. Next sprinkle the coconut flakes on top. Lastly, sprinkle the chocolate chunks on the top of the tart. Refer to the photo if needed for garnishing.
Serves 6 to 8. Will last 3 to 5 days in the refrigerator and up to 1 month in the freezer.