Submitting so I can give this to  faccc

-This recipe is raw and vegetarian (Can be made vegan if you don't use honey)
-If you don't want to use a raw crust, use any crust that you want.
-Also, if you don't have a food processor you can use a good blender, it will just take a bit longer.
-Even though it uses avocados, you wouldn't know they are there. The filling tastes just like chocolate covered bananas. So good.

For the crust:
1 cup raw pecans
1/2 cup soft medjool dates, pitted and coarsely chopped
1 cup unsweetened coconut flakes
1/8 cup raw cacao nibs

For the filing:
4 medium avocados, very ripe
1/2 cup raw, unfiltered honey
1/4 cup maple syrup
4 TBS coconut oil, slightly softened
2 tsp vanilla extract
1 cup natural cocoa powder
2 medium bananas, very ripe

To garnish:
Raw pecan halves
2 TBS unsweetened coconut flakes
1/8 cup raw cacao nibs

Directions:

1. lightly coat bottom and sides of an 8 inch glass pie pan w/ coconut oil.
set aside.

2.
To make crust:
Combine pecans, dates, and coconut flakes in a blender; process until mixture is crumbly. Add cacao nibs, and pulse until mixture starts to form ball. press mixture into prepared pie pan to form crust, and place in freezer to chill.

3.
To make filling:
Halve avocados, remove pit, and scoop out flesh. combine avocado flesh, honey, maple syrup, coconut oil, vanilla, cocoa powder, and bananas in food processor. process until very smooth and creamy, occasionally scraping sides of food processor with rubber spatula; add up to 1/3 cup warm water 1 TBS at a time, to thin.

4. transfer filling to crust, smoothing top. line edges w/pecan halves. scatter 1/8 cup cacao nibs and 2 TBS unsweetened coconut flakes on top of pie. chill 1 hour (or until firm) before serving.