Raspberry Chocolate Tartlette

Cookie Crust:
1/4 cup raw cocoa powder
1 cup oats, powdered in high speed blender
1/4 teaspoon sea salt
2 T maple syrup (or agave)
2 T agave
2 T unrefined coconut butter (oil)
1/2 teaspoon vanilla extract (optional)

Stir all in bowl until well combined. If coconut butter is too stiff to stir, let sit in a warm spot until softened. Spread a thin, even layer in bottom of silicon muffin liners or into a pie plate. Chill until firm.

Raspberry Chocolate Tartlette Ganache:
1/2 cup unrefined coconut butter (oil)
1/2 cup agave (or 1/4 cup maple syrup and 1/4 cup agave)
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, mashed
1/4 cup raw cocoa powder

Mix all well. Pour over chilled crust. Chill 1 hour or until firm. Garnish with raspberries. Serve chilled.