In a food processor add the nuts, coconut flakes, and salt.

While the processor is running at the dates one at a time until the mixture is soft and crumbly. You should be able to press the mixture between your fingers and have it stick together.

Press the crust into a 9-10 inch pie pan evenly on the bottom and up the sides.

To make the crust open the can of chilled coconut milk and scrape the coconut cream from the can reserving the coconut milk for later (a great addition to smoothies).

With a whisk or hand mixer whip the coconut cream until light a fluffy.

Fold in the mashed banana until combined.

Fold in the berries and chia seeds until combined.

Scrap the mixture into the pie crust and let set up in the fridge for at least 4 hours.

Cut and serve.

Store wrapped in the fridge for up to 5 days.