Place pitted dates and almonds in the bowl of a food processor. Process until almonds, dates and salt until they form a giant thick paste (about 2 minutes). You'll notice bits of almonds in there but they shouldn't be large or chunky. If it's too wet or dry, feel free to add more dates or almonds.

Press into a 9 inch pie pan working your way up the sides. I like to use a measuring cup to help me press the crust against the sides. Set in the freezer to chill and solidify while you make the filling.

Rinse out your food processor to remove any dates or almonds. Next add in pitted and peeled avocados, maple syrup, cocoa powder, vanilla and salt. Process until smooth and creamy, scraping down the sides if necessary. If you're getting an avocado flavor, it's mostly because your avocados were too ripe. I would recommend adding in a tablespoon or two of nut butter at this point.

Pour into crust and smooth the top with a spatula. Cover and refrigerate for 3 hours or overnight. Pie is best when enjoyed within 24 hours.

To serve: Top with coconut whipped cream (or regular whipped cream), berries and chocolate shavings if desired. Serves 9.