This recipe is high in your ‘good’ fats and the lime gives it a really fresh taste. My favourite part is the chewy and crunchy base. It is a great one if you have friends over for dinner as you can prepare it the day before so you have a ready and waiting dessert to serve. I am going to try this base under a slightly naughtier cheesecake and share the recipe as I think it will be better than the standard biscuits and butter and also much healthier!

Serves: 12

Prep: 20 mins

Chill: 3-4 hours

Ingredients

100g coconut oil

200g pitted Medjool dates

125g unblanched almonds

60g desiccated coconut

50g 85% cocoa dark chocolate

4 ripe avocados

Zest and juice of 4 limes

150g honey

Method

Gently melt the coconut oil in a saucepan over heat and then set aside to bring to room temperature.

Brush sides and base of 20cm cake tin with a little coconut oil and line base with baking paper.

In a powerful food processor put the dates, almonds and desiccated coconut and whizz until finely chopped. Now add the chocolate and half the melted coconut oil and whizz again.

Transfer this to the cake tin and press firmly with the back of a spoon for an even base.

In the food processor add the avocados, lime zest and juice, honey and remaining coconut oil and blitz until smooth. Pour this over the base and chill for at least 3-4 hours but ideally overnight.

Sprinkle over some grated dark chocolate and enjoy!

Per serving:

340 kcals

5g protein

26g carbohydrate

27g fat