1. In food processor, combine almonds, cocoa powder and salt; pulse until finely ground. Add dates and coconut oil; pulse until combined. Press into bottom and up side of 9-inch pie plate. Refrigerate while making filling.
2. Filling: Meanwhile, in small saucepan, heat Ripple Vanilla Milk over medium heat until steaming and just starting to simmer; pour over chopped chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth and melted. Let cool to room temperature.
3. In food processor, combine black beans, coconut sugar, almond butter and coconut oil; pulse until well combined. Add melted chocolate mixture; pulse until smooth. Scrape into crust; smooth top.
4. Garnish with hazelnuts and shaved dark chocolate. Refrigerate for about 1 hour or until set.

TIP

– Substitute hazelnut or cashew butter for almond butter.