Chocolate pie

Base:
Place everything except the dates in a blender or food processor and blend to a fine consistency. Add in the dates and keep blending until the mixture turns into a sticky dough. Line the base of a round cake tin (approx. 20 cm) with baking paper and push the dough out onto it and slightly up the edges. Place the base in the freezer while making the chocolate ganache.

Chocolate ganache:
Heat the coconut milk and coconut oil until it boils. Chop the chocolate and place it in a bowl. Pour the warm coconut milk over it and allow this to sit for two minutes. Stir the mixture until the chocolate is fully dissolved, then add cocoa powder, syrup, and vanilla powder.

Mix well and pour the mixture over the cooled base. Place back in the freezer until the filling has hardened. This chocolate pie is delicious with fresh berries and keeps well in the fridge.