To make the crust, in a food processor, pulse the peanuts and sugar into semi-fine crumbs. Add the oil and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into a greased 9-inch (23-cm) pie pan and set aside.

To make the filling, scoop the flesh of the avocados into a blender along with the cocoa powder, maple syrup, oil and vanilla and blend until smooth. Pour the filling over the crust and chill in the fridge for 4 hours or until firm, preferably overnight. Sprinkle with sea salt before serving, if desired. Store leftover slices in an airtight container in the fridge for a couple of days.