Melt the coconut oil in a saucepan
Brush the sides of a 20cm cake tin with some of the oil
Line the bottom of the tin with baking paper
Blitz the dates, almonds and coconut until fine
Add the chocolate and half the coconut oil
Blitz until combined and then spread out and press into the tin
Put in the fridge to cool
Blitz the avocado, lime zest & juice and the syrup with a pinch of salt until smooth
Pour over the base and put in the fridge for 4 hours
Scatter with grated chocolate before serving
Serving Size 10 pieces