Crust:
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
3 Tbsp raw cacao powder

Passion Fruit Lime Puree:
1 cup passionfruit
3 Tbsp raw coconut nectar or raw local honey
1/4 cup plus 2 Tbsp raw coconut nectar, warmed to liquid
1/4 cup plus 2 Tbsp lime juice
1 tsp pure vanilla extract
a pinch sea salt

Chocolate Filling:
4 cups diced ripe avocados (about 3 medium)
1/2 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1 1/4 cups raw cacao powder
1/4 cup plus 2 Tbsp raw coconut butter, liquefied
1/2 cup of the passion fruit lime puree
Passion Fruit flesh for garnish