Avocado, Coconut and Lime Cake 

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

1. Line a 21cm spring form tin with parchment paper
2. 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.  
3. 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.