Ingredients

• 1 cup each pecans, walnuts, and almonds
• 1 teaspoon kosher salt
• 1/2 cup raw cocoa powder
• 1 cup agave syrup
• 1 cup coconut butter
• 1 cup coconut butter
• 2 super ripe avocados
• 2 bananas
• 1 cup raw cocoa powder
• 1 cup agave syrup
• 1 cup almond milk

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Instructions

1. For the crust: Lightly grease a 9 by 13-inch cake pan. Put all of the nuts and the salt in the food processor and blend to a fine consistency. Add 1 cup of coconut butter, 1 cup agave syrup, and the raw cocoa powder and mix together. Press nut mixture into the prepared pan.
2. For the filling: Combine all ingredients and whip with a hand mixer until smooth. Pour the filling on top of the crust and smooth over.
3. Put in refrigerator for 2 hours or until firm.