Crust: 75g almonds; 100g cashew nuts; 2 Tbsp coconut oil; 2 Tbsp honey

Chocolate Filling: 2.5 ripe avocados; 200g cacao powder; 2 Tbsp melted coconut oil; 1 tin coconut cream; 3 Tbsp honey.

For the crust: grind the almonds and cashews down to a fine powder using either an inaugural Matstone or Samsung grinder, Vitamin or food processor at high speed.  Grind until the consistency of sand.  Next, blend in the melted coconut oil and honey into the mixture and work the ingredients together. Spread the raw nut pastry onto a pie dish, pressing into the edges and base until flat.  Place in the freezer for 15-30 minutes.  

For the chocolate filling: First run the avocado, cacao powder, melted coconut oil, coconut cream, and honey in a food processor until the mixture is smooth as cream.  Take the pie dish out of the freezer and spread the chocolate mixture over the frozen crust.  Place into the refrigerator for 15-30 minutes.  

This pudding tastes best when it is half-frozen.