Coconut Crust:

1 1/2 cups unsweetened shredded coconut
1 1/2 cups raw nuts UNsoaked (i.e. 1/2 cup each almond, pecan, macadamia nuts)
1/2 teaspoon salt
1/2 cup pitted dates, UNsoaked

Place first 3 ingredients in food processor fitted with an S blade. Process until coarsely ground. Add dates and process until the mixture resembles coarse crumbs and starts to stick together. Do not over process. Press evenly into a 9 inch pie plate.
Chocolate Mousse:

1/2 cup pitted dates soaked (in approx.1/2 cup water)
1 ripe banana mashed with 1 1/2 teaspoon SUEDE HILLS GREEN LEAF STEVIA POWDER
1 teaspoon Vanilla
1 1/2 cups Avocado (3 avocados)
3/4 cup unsweetened Cocoa or Carob powder
1/2 cup water (I use the date soak water)
1/3 cup Carob chips (optional)

Place the drained dates (save the water) Banana/Green Leaf Stevia mixture and vanilla in the food processor, fitted with the S blade and process until smooth. Add Avocado and Cocoa powder and process until creamy. Stop occaisionally to scrape down the sides of the bowl. Add Date soak water and process briefly. Pour Chocolate Mousse mixture into the nut crust, spread evenly. Put the pie in the fridge for 1/2 hour or so and then enjoy! This is so good it rarely lasts 2 days at our house!!. But will keep in the fridge for 5 days or so.