Add rolled oats, whole wheat flour, walnuts, 1/4 cup coconut oil, 2 tbsp agave nectar, hemp seeds, cinnamon and nutmeg to a food processor. Process until you get a crumby dough.
Press down a layer of the dough into your pan of choice about 1/4 of an inch thick.
Bake in oven for approx 15-20 minutes.
In a food processor add avocados, cacao powder, non-dairy milk, 1/4 cup coconut oil, 1/4 agave nectar and vanilla. Process until you get a smooth consistency.
Remove crust from oven and allow to cool for approximately 15 minutes.
Once cool add a layer of your avocado chocolate filling. Place to set in the refrigerator for 10-15 minutes or until solid.
Remove from fridge when you are ready to serve and top with coconut whipped cream.