Chocolate Truffle Pie with Raspberry Coulis
  1. Place Brazil nuts into food processor and pulse until finely ground. Add remaining ingredients for crust and pulse until thoroughly ground and mixed.
  2. Press crust into the bottom of a 9-inch spring-form cake pan. Place into refrigerator to chill.
  1. Place all ingredients for filling into food processor and process until smooth and creamy.
  2. Pour chocolate filling into the spring-form cake pan. Spread out evenly with a rubber spatula and place back into the refrigerator to chill. Chill for 3 to 4 hours.
Raspberry Coulis
  1. Place the water and arrowroot into a small saucepan and stir to dissolve the arrowroot.
  2. Add the agave nectar and raspberries and heat over medium heat, whisking until the sauce becomes thick and translucent and the raspberries are well mixed.
  3. Turn off heat and stir in vanilla. Let cool to room temperature before serving.