In a small cup, combine flax, water, oil and maple syrup.
Pour wet over dry and mix well. Press into a standard size pie dish.
Bake for 16-20 minutes until lightly golden. Set aside to cool.
To make the chocolate filling:
Add avocados to food processor and blend well.
Warm coconut oil gently in a glass measuring cup in the microwave.
Add warm oil and remaining ingredients to taste (add more syrup or cacao, if needed).
Spread over cooled crust. Set in the fridge while you prepare the caramel.
To make the caramel layer:
Place pitted dates in a bowl and cover with water (about ½ cup).
Soak for 30 minutes. Remove dates from water and place in food processor, but SAVE the water.
Blend dates, vanilla and salt then stream in water and until desired consistency is achieved (about 3-4 Tbs).
Spread caramel on top of chocolate layer. Decorate with pecans.
Refrigerate for 3 hours to set. Enjoy!
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Featured Products:Food processor from AmazonCacao Powder here on Amazon Blanched Almond Flour here on AmazonNutiva coconut oil: here on AmazonI always buy avocados from ALDI -- they're frequently on sale for 59 Cents :)To Store: Keep refrigerated or frozen. If frozen, set out at room temp for 30-45 minutes before serving. (I LOVED it from the freezer!)Should keep about 5 days in the fridge, but it's best consumed within 2-3 days, since the crust will soften slightly the longer it sits.