1 1/2 cups almonds, ground fine
6 tablespoons cocoa powder
3 tablespoons coconut oil
3 tablespoons agave syrup
3/4 cup coconut oil
1 1/2 cups cocoa powder
1 1/2 cups agave syrup
1 - 3 pints fresh raspberries to garnish
Oil a springform cake tin (or 9-inch pie plate) and sprinkle with cocoa powder. Combine all crust ingredients and pat into the bottom of the ring mold.
Melt coconut oil in a heat-proof bowl over hot water. Cool and whisk together with the cocoa powder and agave syrup until smooth. Pour into tin or pie pan and refrigerate for at least 1/2 hour. Garnish the top with fresh raspberries.