Avocado Lime Cheesecake

Serves 12

Ingredients
For the base:
125g (4½oz) pecans, soaked and dried as above
45g (1½oz) desiccated coconut 
70g (2½oz) cacao nibs
185g (6½oz) pitted dates (approx 32) 
3 tbsp coconut oil, melted and at room temperature

For the filling:
560g (1lb 2½oz) avocado flesh (from approx 5 medium-large avocados) 
200ml (7fl oz) lime juice (roughly 8 to 10 limes) 
175ml (6fl oz) coconut oil, melted and at room temperature 
1 tsp lime zest 
190g (6¾oz) honey

• Preheat the oven to 150°C/300°F/gas mark 2.
• Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted.
• Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched.
• Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.
• Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy.
• Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight.
• To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately.