Instructions:

Place pistachios in a bowl, soak in freshly boiled water and leave aside for at least an hour- overnight. Drain well.

Make the crust:

Grease and line an 8-inch springform pan with parchment paper. Add the walnuts, dates, cocoa powder, Zen Basil Seeds, and salt to a food processor and blend until it sticks together/ forms a ball. Press the mixture into the bottom of the prepared pan evenly.

Make the filling:

Add the drained pistachio, coconut yogurt, vanilla extract, cardamom, honey, and salt to a food processor or high speed blender.

Blend until smooth and creamy, scrape down sides as needed in intervals. Mix the Zen Basil pudding into pistachio mixture and mix with a fork. Pour the mixture over the crust and spread evenly. Put in freezer and chill for at least 4 hours, or overnight.

Melt chocolate, then stir in the almond butter until smooth.

Allow to cool for 5 minutes and then spread on top of the pie. Freeze for another 5-10 minutes or until it's ready to get eaten.

Slice, serve and ENJOY. To help slicing, use a sharp knife, run under hot water and dry before slicing.