

By Jen Booker
April 9, 2017
1Melt the coconut oil in a saucepan
2Brush the sides of a 20cm cake tin with some of the oil
3Line the bottom of the tin with baking paper
4Blitz the dates, almonds and coconut until fine
5Add the chocolate and half the coconut oil
6Blitz until combined and then spread out and press into the tin
7Put in the fridge to cool
8Blitz the avocado, lime zest & juice and the syrup with a pinch of salt until smooth
9Pour over the base and put in the fridge for 4 hours
10Scatter with grated chocolate before serving