Whisk All-Purpose Flour (1 cup), Unsweetened Cocoa Powder (4 tablespoon), Caster Sugar (2 tablespoon), and Fine Salt (1/4 teaspoon) in a bowl. Drizzle in the Neutral Oil (2 tablespoon) and stir until combined. Add on Palm Shortening (1/4 cup) and cut into the flour. Stir in Water (3 tablespoon) one tablespoon at a time, until the dough gathers into a ball. Wrap the dough in plastic wrap, press into a disk & refrigerate for two hours.
Once dough has chilled, lightly flour the pie crust disk and roll out into an eleven circle between two pieces of parchment paper, lightly dusting with flour as needed. Transfer pie dough to a 9-inch pie pan, flute the edges, prick the bottom of the crust with a fork and refrigerate the crust.
Preheat the oven at 350 degrees F (180 degrees C).
Line the refrigerated pie crust with a circle of parchment paper and pie weights or dried beans and bake for 15 minutes, remove pie crust from oven, remove parchment and weights and beans, return to the oven to bake for another five minutes. Remove pie crust from oven and let crust cool at room temperature
Bring about one cup of water to a boil, place Fresh Mint Leaves (1 cup) in a small strainer over a bowl and prepare a small ice bath in another bowl. Once the water is boiling, pour water over the mint leaves to quickly blanch them and then lift the strainer out of the hot water bowl and into the ice bath, making sure that the mint leaves get submerged in the ice water.
In the jar of a high speed blender, add Avocado (3) prepared mint leaves, Maple Syrup (12 tablespoon), Coconut Milk (1/4 cup), Matcha Powder (1 tablespoon), Fine Salt (1/4 teaspoon), Vanilla Extract (1 teaspoon), Lemon Juice (1 tablespoon), Cacao Butter (1/2 cup) and Mint Extract (4 drop). Blend on low, slowly increasing the speed to medium low, until mixture is perfectly smooth. Taste the filling to see if it is minty enough for your liking. Adjust if needed.
Pour the filling into the cooled pie crust, spreading evenly - I used my offset spatula to create a scalloped pattern. Chill pie in the refrigerator for two hours before topping with whipped coconut cream & chocolate shavings
If you cannot find a can of just Coconut Cream (5.4 fluid ounce), refrigerate a can of coconut milk overnight, remove from the fridge and carefully scoop out just the cream from the top of the can. Whip cold coconut cream, Maple Syrup (2 tablespoon) and Mint Extract (2 drop) for three minutes, until light and fluffy. dd to the top of the pie. Using a vegetable peeler, shave the edge of a slightly warm Dark Chocolate (1/4 cup) bar to create shaved curls.
Sprinkle shaved dark chocolate on top of the whipped coconut cream. Return pie to the refrigerator for thirty minutes to let the coconut cream firm up a bit. Slice and serve!