Ingredients for Mousse
- 5 x very ripe avocados
- 2 x limes
- 1 x lemon
- 150g honey
- 1 vanilla pod split and scraped
- 150g coconut oil melted
Ingredients for Base
- 50g almonds
- 150g dates
- 60g Brazil nuts
- 35g pecan
- 50g coconut oil melted
- 50g desiccated coconut
Method
- Line a 21cm spring form tin with parchment paper
- To make the base, put the dates and nuts in a food processor along with the melted coconut oil and desiccated coconut. Blend the mixture until you get a crumb texture. Spoon out the crumb base and press into the lined cake tin and chill in the fridge.
- To make the filling, peel, stone and scoop out the avocados and mix with the juice of the limes and the lemon. Place the filling in a blender with the honey and drizzle in the melted coconut while the motor is running to get a smooth mousse.
To Assemble
Spoon the mousse evenly on to the top of the base. Sprinkle the zest of half a lemon and lime on to the top of the cake to serve.