Ingredients

Crust:
2 Cups Sliced Almonds
1 Cup Finely Shredded, Unsweetened Coconut
1/4 teaspoon Salt
1 teaspoon Cinnamon
2 Tablespoons Honey or Agave Nectar
3 Tablespoons Oil (Preferably Olive, Grape seed or Melted Coconut Oil)

Filling:
1 (13.66 oz.) Can Regular NOT LIGHT Coconut Milk, refrigerated overnight (We use Thai Kitchen Brand)
1 Tablespoon Rosewater (optional)
1/4 Cup Honey or Agave Nectar

Topping:
1 Pint of Raspberries - we use a half pint each of Golden and Red Raspberries
2 Tablespoons of Honey or Agave Nectar
1 Tablespoon of Rosewater (optional, you can use some of the leftover coconut water if you prefer not to use rosewater)

Description

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