For the Base:

1. Add all of the base ingredients to a food processor and pulse until ground up and a crumbly mixture forms. It should stick together easily when you push it down with a spoon. Do not over process as the mixture will go too smooth.

2. Prepare your pan by cutting out a circle of parchment paper the size of the base to set inside.

3. When your base mixture is ready, set the parchment paper circle inside a 9 inch tart shell or a 9 inch spring form pan, and dump the hemp heart base mixture on top. Spread it out evenly with your hands, pushing some up the sides to make the pie edge, and then pressing it firmly into place all over the pan.

4. Set the base in the fridge to harden.

For the Filling:

1. Add the coconut cream (top layer of the can of refrigerated coconut milk), cacao, dates, avocado and peanut butter to the bowl of a food processor and process until smooth and creamy, scraping often. It should be thick, with no lumps in it.

2. When the filling is finished, pour it into the base, smooth it out and return the pie to the fridge to set for two hours. Leave in the fridge until ready to serve.

3. Just before serving, garnish with chocolate and hemp hearts and slice using a warm knife.

4. Store leftovers covered in the fridge.