Wow! So I was a bit skeptical about this, but I actually really enjoyed it…super awesome powers guaranteed! 😉

For the filling 

5 very ripe avocados

2 lemons

150g agave syrup or honey 

150g coconut oil, melted

1 tsp vanilla extract

Finely grated zest of 1 lime 

For the base:

45g raw almonds

150g dried dates

65g raw Brazil nuts

35g raw pecans

2 tbsp coconut oil, melted

Line a 21cm round springform cake tin with baking parchment.

To make the base put the nuts and dates into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.

Tip the crumbs into the prepared tin and press evenly over the bottom. Refrigerate for 20 minutes.

Make the filling

Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown. Transfer the contents of the bowl into a high-speed blender along with the agave syrup or honey, melted coconut oil and vanilla extract, blend until you get an extremely smooth texture.

Take the base out of the fridge and pour this filling all over it. Pop back into the fridge for another about an hour. Keep chilled until ready to serve.

Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests,raspberries, mint and dark chocolate shavings. 

❤️🍴

Recipe adapted from Natasha Corretts “Cleanse” recipe book. 

 instagram.com/foodbyjill