For the crust:
1 cup almonds
1 cup pecans
2 tbs almond butter
7 small soft dates
(In the first photo I also used cacao powder, and added a few more dates)
For the filling:
400 ml of coconut milk (homemade and raw is better but canned is okay)
2/3 cups cacao
13 small soft dates (more or less, just as much as you prefer)
2 tbs chia seeds
Grind the nuts in a food processor until fine and then add the almond butter and dates. Put the crust in a pie pan and let sit in freezer while you make the filling.
Blend everything for the filling in a high speed blender or food processor until it is completely smooth. Pour it in your pie crust and put in the freezer.