Crust

2 cups raw nuts finely chopped (we used pecan and cashews)
1 tbsp coconut sugar
1 tbsp butter melted

Filling

1 can whole fat coconut milk (13.5 oz)
2 cups melted sugar-free chocolate chips
1/2 cup NuttZo Chocolate Keto or any NuttZo nut butter
1/8 tsp granulated instant coffee
1 tbsp crystallized ginger (optional)

Preheat oven to 400 degrees F
Pulse nuts, coconut sugar and butter in food processor until crumbled.
Press into bottom and sides of pan to form crust.
Bake 12 min and set aside to cool.
Combine filling ingredients in a bowl.
Pour into cooked crust. Refrigerate for at least 30 minutes.
Optional: top with crystallized ginger and/or chopped pistachios.