For the crust:

Preheat oven to 35o degrees. Spray a large pie plate with coconut oil cooking spray and set aside.

In a small cup, mix together chia seeds and water. Set aside and allow chia seeds to form a gel, around 5 minutes.

In a small bowl combine oats, flax, shredded coconut and salt.

In another bowl, stir together coconut oil, warm water, agave and chia seed gel.

Combine dry ingredients with wet ingredients. Press mixture into the bottom of the pie plate and place in the oven.

Bake 25-30 minutes or until lightly golden.

For the filling:

Melt chocolate chips, stirring continuously.

(I used a double boiler, but you can use a saucepan or melt in the microwave)

Add all ingredients to a food processor and blend until well combined and “fluffy.”

Pour mixture into cooled pie crust and refrigerate until set, around 1 hour.

Garnish with toasted shredded coconut, berries and cacao sauce.

For cacao sauce:

Whisk all ingredients together in a small bowl

Note: Serve warm as mixture will solidify if cold.

Enjoy :)