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Fresh raspberries in a nutty chocolate crust, topped with rich fudgy sauce.
1c macadamia nuts
5T cacao powder
chocolate sauce (from a previous recipe I posted)
1/2c cacao powder
1/4c coconut oil
Pulse nuts in food processor until finely crumbly. Add cacao and pulse until well blended. Add dates and blend until it forms a dough. Press into pan, chill in fridge 15 min (or until ready to serve). Fill with raspberries, drizzle chocolate sauce on top and serve.