These two ingredients work surprisingly well together, and create a guilt-free desert. Credits to The Viet Vegan
Preheat the oven to 180ºC
In a food processor mix together all the crust ingredients until a dough is formed
Press into a greased 8" tart pan and pierce the base with a fork to prevent bubbles when baking.
Bake for 10-12 mins, until baked and the bottom looks browned
Let it cool on a wire rack
Melt the chocolate and coconut oil in a double boiler and set aside.
Use the food processor and mix together the avocado, syrup and vanilla extract. Mix in the chocolate and coconut mixture until texture is smooth and whipped
Pour mixture into the tart shell and let it set in the fridge for 2 hours.
Garnish as desired. Raspberries or strawberries are my favourite but you might like coconut flakes or vegan whipped cream.