Double Chocolate Tart

I had a craving for chocolate (when don't I?) so I made this super rich, double chocolate tart. This is for the true chocolate lover with its chocolate crust and filling. Or for anyone who needs an energy lift because it will make you fly.

Crust: 
1 1/4 cups almonds
1/2 c. pitted, packed dates, chopped
1/4 c. raisins
4 T.  cacao powder
1 t. vanilla
1-2 t. water if needed
Pinch of salt

In a food processor grind the almonds to flour. Add the raisins, dates, salt and cacao. Grind until broken down. Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed. Press into a pie pan.

Filling: 
1 1/2 c. cashews soaked for two hours and drained
1 c. raw cacao powder
1/2 c. water
1/2 c. agave
1 t. vanilla1/4 t. salt
1/2 liquid coconut oil (melted in a dehydrator or by double boiler method)

Blend all ingredients except coconut oil in a high speed blender. Add coconut oil and blend again until fully incorporated. Pour into crust, reserving some if desired to make decorative swirls on top of pie. Freeze pie overnight. 

Serves 6-8.