Snow and coconuts, are they connected?

Was inspired by Heather Pace (a fantastic raw dessert chef) to make this tart. I've had her recipe on my kitchen counter for a while, waiting for a ripe avocado to go spare.

Holed in today because of snow affecting most roads in the Peak District, so I got pottering in the kitchen and decided to make my own coconut butter. It involves a bit of patience with the blender. When you put in the dry coconut shreds you never believe it will turn into a creamy liquid, but given enough time (about 8 mins), it magically does.

The butter is what gives this dessert it's solid, set consistency. The base is made of ground almonds, dates and a little coconut oil. The filling is coconut butter& oil, avocado and maple syrup with some vanilla to flavour. I didn't have any frozen raspberries for the topping so I subbed it with frozen cranberries, sweetened with fresh pineapple and orange instead.

Feet up this afternoon with a cup of tea and a sweet treat. The green reminds me of Springtime (even if the ground is temporarily covered in white).