Raw Chocolate Tart with Avocado-Matcha-Mint Ice cream

   Recipe for Olga's Original Raw Chocolate Tart with Avocado-Matcha-Mint Ice Cream (Dairy Free, Gluten Free, Grain Free, Paleo Friendly, Vegan)Ingredients:For the no-bake raw cacao crust:1. 1 1/2 cups natural almond meal/flour2. 3/4 cup roasted Oregon hazelnuts, skinned; check out tips on roasting hazelnuts here 3. 1/3 cup moist shredded coconut4. 1/4 cup raw cacao+goji+acai superfood powder blend, such as Navitas Organics 5. 3 tablespoons cacao nibs6. Pinch of fine pink Himalayan salt7. 1/4 cup date syrup8. 1-2 tablespoons waterDirections:1. Add all the ingredients, except for the water, to your food processor and blend until they come together and form a dough. If the dough seems too crumbly, add water, one tablespoon at a time, until it reaches a soft and slightly sticky consistency. Transfer this to a 9.5-inch tart mold and press in until smooth and even, pressing firmly with the back of a spoon to ensure an even layer. Put your mold in the freezer as you prepare your fillings.For the avocado-matcha-mint ice cream layer:1. 1 2/3 cups heavy coconut cream, such as Let's Do...Organic  2. 2 small ripe avocados, peeled and coarsely chopped3. 1/2 cup coconut palm nectar4. 1 large handful of fresh mint leaves5. 1 1/2 teaspoons matcha powder6. A drop or two of peppermint essential oil, to taste, optional7. 1/3 cup finely grated good-quality dark chocolate, so it looks like dustDirections:1. Add all the ingredients, except for the peppermint essential oil and chocolate, to your food processor and blend until smooth. Blend in the essential oil, if using. Add the chocolate dust and stir with a spoon. Remove your mold from the freezer and fill with the ice cream, tapping the mold against your countertop to ensure the layer is even and tapping out any air bubbles. Put your mold back into the freezer for at least 2 hours to ensure the layers don't merge.For the dark chocolate ganache layer:1. 1 cup unsweetened almond milk2. 1/2 cup manuka honey blend, such as Taylor Pass Honey Co3. 1 tablespoon pure vanilla extract4. A pinch of fine pink Himalayan salt5. 3-4 tablespoons pomegranate powder, maca, acai or goji6. 1 1/4 cups 100 % cacao unsweetened dark chocolate chips, such as Pascha 7. 1-2 drops peppermint essential oil, optionalDirections:1. Add the first 5 ingredients to your food processor and blend until combined. In a double boiler, heat chocolate, stirring occasionally, until melted. With the food processor running, drizzle in the chocolate until incorporated. Blend in the essential oil, if using. Remove your mold from the freezer and pour about 1/2 to 2/3 cup of the ganache on top of the ice cream layer, being careful to not overfill; set aside while working on the white chocolate-matcha ganache swirl.For the white chocolate-matcha ganache swirl:1. 1/2 cup unsweetened almond milk2. 1/4 cup manuka honey blend, such as Taylor Pass Honey Co3. 1/2 cup raw hemp seeds4. 1/2 teaspoon matcha powder5. A pinch of fine pink Himalayan salt6. 1/3 cup cacao butter7. 1 drop peppermint essential oil, optionalDirections:1. Add the first 5 ingredients to your food processor and blend until combined. In a double boiler, heat cacao butter, stirring occasionally, until melted. With the food processor running, drizzle it in until incorporated. Blend in the essential oil, if using. Drop 6-7 dollops on top of the dark chocolate ganache layer like a clock face and one in the middle. Use a skewer to swirl the colors together. Freeze for at least 4 hours or ideally overnight; bring it out of the freezer for 30 minutes before slicing and serving.Serves 6-8