Raw Chocolate Mousse Tart with Strawberries

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Gluten Free, Raw, Vegetarian.

2 cups LSA (1 cup flax seeds, 1/2 cup sunflower seeds, 1/2 cup almonds	2 medium ripe avocados - peeled and seeded
1 cup macadamia	4 tablespoons raw cacao powder
1/2 teaspoon sea salt	1/2 cup raw honey
6 large Medjool dates	1 teaspoon vanilla powder
1 tablespoon raw honey	1 teaspoon cinnamon
2 tablespoons vanilla extract	1/4 teaspoon sea salt
1 1/2 banana	2 tablespoons raw cacao butter
	10 big strawberries

Grind flax seeds, sunflower seeds and almonds in a coffee grinder. Transfer the mixture to the food processor.
Add macadamias, vanilla extract, Medjool dates, 1 tablespoon raw honey, 1/2 teaspoon sea salt and process until crust starts to rise on the sides of the processor bowl. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break.
Distribute crust evenly on the bottom and sides of the pie pan and lightly compact by hand. Place a layer of sliced bananas evenly on top of the crust.
Place avocados, cacao powder, honey, vanilla powder, cinnamon and 1/4 teaspoon salt in a food processor and process until completely smooth and creamy.
To assemble: Spread the chocolate filling on top of the bananas evenly. Then layer thinly sliced strawberries on the top. Chill at least one hour prior serving. Store in an airtight container in the fridge for up to 3 days, or in freezer for up to 2 months.

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