• Line a baking pan with parchment/baking paper and set aside. The pan used in this recipe is a 20cm round baking tin. Preheat the oven to 180 degrees Celsius and have the rack in the middle of the oven.

Crust

• Add all the crust ingredients into a food processor starting with the almonds. Spin on high to break down the almonds. Add the soft chopped dates and spin to mix with the almonds. Add the pecan nut flour and rolled oats and run the food processor on high to combine for 10 seconds. Lower the speed and slowly add the coconut oil through the nozzle while it turns. Stop when the ingredients resemble a crust. It should be a soft chewy textured combination so no need to over mix. IF your mix is too dry then add the oil by the tablespoon through the nozzle, if needed. See Note 1. Press into a lined baking tin.Bake at 180 degrees Celsius for 10 to 12 minutes or until a little darker brown.

Filling

• Drain the cashews from their overnight water and rinse under a running tap. Shake well and add into a food processor/blender and blend until the nuts have broken down.
• Pour the coconut cream into a saucepan and bring to a simmer just until heated. About 8 minutes. Remove from the heat. Add the coco and whisk until well combined, a few seconds. Once cooled pour into the processer with the cashews. Use a spatula to scrape the sides. No need to blend.
  
• Melt the dark and white chocolate in a microwave bowl in the microwave for 30 second intervals until it's all melted. Or use the stove top method. Pour the melted chocolate into the food processor. Let the food processor run for a few seconds until the cashews, coconut cream, coco and chocolate is well combined.
• Whip the cream into a thick and fluffy peak using a stand electric mix. Fold into the rest of the filling and pour into the crust.
• Leave in the fridge to until set. It will take about 2 hours to set but the longer you leave it the firmer it sets.