CRUST INGREDIENTS

• 1.5 cups raw walnuts, soaked and toasted

• 1/4 cup unsweetened cocoa powder

• 1 heaping (packed) cup pitted dates, soaked and drained

CRUST INSTRUCTIONS

• Toast your walnuts in a dry saute pan over medium heat.

• Combine walnuts with pitted dates in a food processor until smooth.

• Press into a tart/pie pan. No baking necessary!

FILLING INGREDIENTS:

• 3 large ripe avocados

• 1 1/2 cup semisweet chocolate chips

• 1/4 cup (raw pure unsweetened high-quality cocoa)

• 1/4 cup coconut milk

• 1 teaspoon vanilla

• 1/2 teaspoon ancho chili powder (optional)

• 1/2 tsp salt

FILLING INSTRUCTIONS:

● Pit the avocados and put in the food processor.
● Melt the chocolate in either the microwave or on the stove in a double broiler, taking care not to burn it.
● Add melted chocolate, coconut milk, ancho chili powder, vanilla and salt to the avocado in the food processor.
● Pulse until well blended. It should be really smooth. 
● Pour filling into pie crust and refrigerate until set, 20 min-overnight.

WHIPPED COCONUT TOPPING:

• 1 cup coconut cream (2 cans cooled overnight with the cream scooped off)

• 1/2 tsp vanilla

• 1 tablespoon confectioners sugar

Mix with a whisk attachment until you have soft peaks. Serve with tart!

Note: Or, just skip the crust and eat the filling with a spoon. :)