In a food processor with the S blade attachment, add all the dry ingredients: raw almonds, desiccated coconut, and cocoa powder. Blend for 30 seconds until the almonds turn into a thick meal.
Stop the blender and pour in maple syrup and melted coconut oil.
Blend again to form a sticky dough. It should be sticky enough to form a crust. If too loose or dry adjust adding 1 tbsp of water and blend again.
Press in the crust into a loose bottom pie pan, 20 cm (8 inches). The dough is sticky so you can place a piece of parchment paper between your fingers and the dough to avoid the dough to stick to your fingers. Press the dough until it covers all the pan.
Place the pie pan into the fridge to set.
Chocolate avocado mousse
Scoop out avocado flesh from a ripe avocado and remove any black spot from the flesh that may bring bitterness to your mousse.
In the same food processor (no need to clean the bowl!) or in a blender add the avocado flesh, maple syrup, cocoa powder, unsweetened almond milk, and melted coconut oil.
Blend until it forms a shiny consistent chocolate mousse. If needed, stop the food processor, scrape down the sides and blend again until smooth and no bites of avocado are left.
Pour the chocolate mousse into the prepared no-bake chocolate crust.
Sprinkle chopped 85% dark chocolate chunks on top of the pie to decorate.
Refrigerate at least 4 hours before serving
After 4 hours in the fridge, the pie is creamy like a chocolate mousse pie. For a thicker texture pop the pie 30 minutes in the freezer before serving. The texture will be closer to chocolate cheesecake.
Release the pie from the pan by pushing up the loose bottom part of the pan.
Serve with a dollop of dairy-free coconut yogurt on top.
Storage and freezing
You can make ahead the pie and freeze! Simply defrost in the fridge the day before serving.