For the crust: 1 1/3 cups Jungle Oats 1 1/3 cups desiccated coconut ¼ cup coconut oil, melted
For the filling: 1/4 cup coconut oil 2 very ripe avocados 1/2 cup maple syrup 1 cup unsweetened cocoa powder 1 Tbs pure vanilla extract 2 – 4 Tbs almond/coconut milk
Coconut shavings and fresh fruit to decorate
Preheat oven to 180C. Mix together the Jungle Oats, coconut and coconut oil then press into a 20cm fluted tart tin. Bake for 15 – 20 minutes or until the coconut oat crust is brown along the edges and set. Leave to cool in the tin before filling. In a food processor, combine the coconut oil, avocado, maple syrup, cocoa powder and vanilla then blend until completely smooth, then add enough almond milk until the desired consistency. Refrigerate until completely set. Decorate with coconut and fruit before serving.