Preheat your oven to 355 degrees F (180 degrees C).
Start off by whisking Brown Sugar (120 gram) and Coconut Oil (80 gram) together. Add the Egg (2) and beat them into the mixture.
Fold in the Cake Flour (250 gram)m Corn Starch (50 gram), Unsweetened Cocoa Powder (50 gram) and Baking Powder (1/2 teaspoon).
Mix until you make a smooth and soft dough.
Roll out the dough between 2 sheets of parchment paper into a round circle then refrigerate for 30 minutes.
Peal the Prickly Pear (12) and place them into a food processor.
Add the Corn Starch (2 tablespoon) and pulse until creamy. Strain to get rid of the small fruit seeds. Pour the filling into the pie crust
Top it off with some Dark Chocolate Chips (to taste) and bake in the preheated oven at 355 degrees F (180 degrees C) for about 45-50 minutes.
Let the pie cool down completely, then refrigerate for a few hours. This will help the filling to settle.