Crust:

• 7 oz (2 dl) nuts of your choice (I use walnuts)
• 5 oz (1.5 dl) pitted dates
• 1/2 t sea salt

Put the ingredients in a food processor and pulse until it’s all combined. Put parchment paper in a springform pan and add the mix, (try to get it up a little on the side).

Filling:

• 3-4 ripe avocados
• 4 oz (1 dl) coconut oil
• 10 T Agave
• 1 cup (2.5 dl) cocoa
• A pinch of sea salt

Put all the ingredients in a food processor and pulse until it becomes thick and smooth. Add it to the top of the crust and put it in the refrigerator. I usually like to make this the day before I’m planning to serve it. Freezes well!