Pie Crust

• 250g mixed nuts
• 100g dates
• 50g coconut oil (melted)

Filling

• 200g avocado
• 60g honey / maple syrup
• 50g cocoa powder
• vanilla (optional)
• coconut oil 20g
• 100ml coconut milk (carton)

• Line a 23cm tart tin with cling film. To make the crust, add the nuts and dates into a food processor and pulse to combine. Then add the coconut oil and pulse until well mixed.
• Tip this into the tart tin and using your hands and fingers, press this into the tin and up the sides so it is an even thickness all over.
• Next pop all the filling ingredients into a food processor and blend until smooth. Then pour this into the tin on top of the crust.
• Using a spatula, smooth out the filling so it creates a flat even layer on top. Then place your pie into the fridge and leave to set for around 1 hour. Keep refrigerated.