Crust

1. Heat oven to 350F. 
2. Add ~ 3 cups unsweetened Lovebird cereal to food processor and pulse until very finely crushed. 
3. Measure out 1 1/3 cups crushed cereal and add to a large bowl along with maple syrup, melted coconut oil and a pinch of sea salt. Mix to combine. 
4. Transfer the mixture into a 9-inch pie plate and press it into the bottom and partially up the side of the plate using your hands and a fork as necessary.
5. Bake in the middle rack of your oven for 9-10 minutes until the edges are crispy. 
6. Allow the crust to cool while you make the filling. 

Filling 

1. To a food processor add avocado, melted coconut butter, full fat coconut milk, matcha powder, maple syrup, vanilla extract and sea salt and whisk until combined into a smooth mixture
2. Pour mixture into cooled crust and smooth the top with a spatula.
3. Freeze pie for a minimum of 30 minutes. 
4. Serve as is or with whipped coconut cream and toasted coconut flakes.