Avocado, banana chocolate tart

INGREDIENTS
For the crust

• ½ cup unsweetened shredded coconut
• 1 ½ cups almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• ¼ tsp salt

For the filling

• 3 medium size avocados 
  
• 3 large bananas 
  
• 3/4 cup cocoa 
  
• 1/4 cup coconut cream
  
• 2 tablespoons maple syrup
  
• 1 tablespoon coconut oil

DIRECTIONS
For the crust

1. Preheat oven to 180 degrees Celsius. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
3. Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

For the filling

1. Combine all ingredients in a blender and blend until smooth. 
2. Pour into cooled crust and place in the freezer for about 4 hours or until it's set. 
3. Thaw for 20-30 minutes before serving.  

Storage: Keep in an airtight container in the refrigerator. Or cut into pieces, store in the freezer and defrost slices when you like :)