This is a delicious, healthy, dinner party dessert for anyone and easy to make. Vegan and gluten free; for those who are on an anti-candida or no sugar diet, liquid stevia can be substituted for agave nectar. If omitting the dates then add an additional half mug of almonds or pecans and sweeten with a tablespoon of xylitol or 6 drops of liquid stevia. 

CRUST:

• 1 mug of almonds soaked overnight
• 1 mug of pecans lightly toasted in the oven for 5 minutes at £160 deg C
• 15 Medjool dates stoned and chopped
• 2 tbsp coconut oil

MIDDLE:

• 150g cashew nuts soaked in water for 2-4 hours
• 2 small avocados peeled and stoned
• pinch celtic sea salt
• 1 vanilla pod ground in nut or coffee grinder
• 100ml agave nectar (or alternatively, use liquid stevia, 6 drops or to taste)
• juice of 2 lemons
• 2 rounded tablespoons coconut oil
• juice of 5 limes

TOPPING:

Strawberries and kiwis thinly sliced

USE:

A round silicon 18cm cake tin.

INSTRUCTIONS:

1. Food process crust ingredients and press hard down into silicon mould. Refrigerate for a few hours.
2. Food process cashew nuts and then add all other ingredients (apart from kiwis and strawberries) and continue to process until smooth.
3. Take base from fridge and spoon on green filling.
4. Freeze until 4 hours before needed.
5. Remove from silicon cake tin and place on decorative plate.
6. Decorate with strawberries and kiwis.
7. Keep in fridge until ready to serve.