Crust:

• 1.5 cups black-eyed peas canned, cooked or sprouted
• 1/4 cup oats
• 1/4 cup mint chopped
• 1/2 cup collard greens chopped, or other greens
• 1-2 Tablespoon chocolate skip if you dont like the chocolatey bitterness, melted, 70% cacao
• 2 Tablespoons oil I used 1 Tbsp virgin coconut and 1 Tbp extra virgin olive oil, organic, of choice
• 1/2 teaspoon salt or to taste
• 3-4 cloves garlic
• 1/2 teaspoon garam masala to taste
• 1 dried red chili to taste, or skip

Toppings:

• 1/2 cup cauliflower florets small
• grape tomatoes
• mint chopped

Sauce/Chutney:

• 1 tomato medium
• 1/4-1/3 cup blackberry
• 1 inch ginger chopped
• 1 green chili
• 1 teaspoon neutral cooking oil generic cooking oil
• salt to taste

Salad Dressing

• 3 Tablespoons balsamic vinegar
• 1 Tablespoon bittersweet chocolate 70% cacao or any bittersweet chocolate

Salad:

• spinach chopped
• blackberry
• mint