When we discovered raw; vegan tart crusts; our minds were blown. Don't get us wrong -- we love us some buttery crumbs -- but having options makes life more fun. This one is a real winner: a nutty; toasty almond and pecan base bound with dates and coconut oil.This crust serves as a tart base for our dark chocolate olive oil mousse; but it tastes good with most fillings; and works especially well with citrus. It also doubles as a crumble to spruce up desserts (try it on yogurt mousse).Feel free to play with your nuts (ha!). Cashews would work nicely (though the crust won't be as flavorful); a handful of pistachios would add some spunk.

Preheat your oven to 350° and line two baking sheets with parchment paper. Spill the nuts onto one and the coconut flakes onto the other. Toast the nuts for 10-12 minutes (they'll smell toasty and delicious when ready) and the coconut until it's golden brown; about 7 minutes. Gently melt the coconut oil in a small saucepan.Add all of the ingredients to a food processor and pulse until well incorporated -- the mixture should stick together when pinched.Line the bottom of a springform pan with oiled parchment paper. Press the crust evenly into your pan and refrigerate it for about 30 minutes (alternately; freeze it for 15 minutes). And there you have it! It's ready for some filling; whatever that may be. (We suggest dark chocolate-olive oil mousse.)