Chocolate Brownie Crust:

1. Preheat your oven to 350 degrees.
2. Lightly oil the sides and bottom of a 7” springform pan.
3. Mix all ingredients together in a bowl until a thick cookie dough forms.
4. Spread into bottom of the springform pan. Bake 10 minutes until just set, don’t let it overcook or it will get dry and crumbly.
5. Remove and cool while you prepare the chocolate mousse.

Mouse Filling

1. Melt coconut oil and let cool to almost room temperature.
2. Put coconut oil, coconut cream, maple syrup, cacao, avocado, salt, and vanilla in a food processor and process until smooth.
3. Make sure that the crust has cooled after baking, then pour the chocolate mousse filling into the pan. Spread the filling evenly and place in the refrigerator for 4 hours or overnight to allow it to set and harden.
4. Top with shaved dark chocolate.