Start by blending the oats in a food processor until they resemble a fine crumb. I like to listen to some calming music while I do this, as it helps me get in the right mindset for baking (well, not baking, but you get the idea!).

Transfer the oat mixture to a large bowl and add in the almond butter, maple syrup, coconut oil, vanilla extract, and salt. Mix until a smooth dough forms, with a consistency similar to play dough. This is the perfect moment to smell the sweet aroma of the coconut oil and maple syrup wafting from the bowl.

Press the dough evenly into the bottom of a 9-inch tart pan with a removable bottom. I find that using a bit of force helps me get into the zone, almost like I'm meditating while I work.

Place the pan in the freezer for at least 10 minutes to allow it to set. The sound of the ice cream maker in the background provides the perfect accompaniment to this step.

While the crust is freezing, prepare the filling by blending the avocados, chocolate chips, coconut cream, and lemon juice in a blender or food processor until smooth and creamy. I love the sound of the blender whirring away as it transforms the ingredients into a rich, velvety mixture.

Remove the crust from the freezer and spoon the chocolate avocado mixture evenly over it. If you're feeling fancy, you can sprinkle some chopped nuts over the top for added texture and visual appeal.

Place the tart in the freezer for at least 10 minutes to allow it to set. During this time, I like to take a step back and admire my handiwork, feeling proud of myself for creating something so delicious and unique. The anticipation of slicing into the tart and taking that first bite is almost too much to bear!

Once set, remove the tart from the freezer and transfer it to the fridge to chill for at least 30 minutes. The sound of the refrigerator humming in the background is almost soothing, a reminder that patience is a virtue.