Crust

1 cup raw pecans

1/2 cup soft Medjool dates, pitted

1 cup plus 2 T unsweetened coconut flakes

1/4 cup raw cacao nibs

Filling

4 medium avocados

1/2 cup raw, unfiltered honey

1/4 cup maple syrup

2 tsp vanilla extract

1 cup raw cacao powder

2 bananas, very ripe

16 raw pecan halves

1. Lightly coat 8-inch pie plate with coconut oil and set aside
2. Crust-combine pecans, dates, and 1 cup of coconut flakes in a food processor, process until mixture is crumbly. Add half of cacao nibs and pulse until mixture forms a ball. Press mixture into pie pans to form crust, and place in freezer to chill.
3. Halve avocados, remove pit, and scoop out flesh. Combine avocado, honey, maple syrup, vanilla, cacao powder, and banana in food processor. Process until very smooth and creamy, occasionally scraping down the sides of the food processor. 
4. Spoon filling onto crust. Garnish with leftover cacao nibs, 2 T coconut flakes and 16 pecan halves. Chill 1 hour or until firm.