Ingredients:
Topping
4 ripe avocadoes
8 limes
2 tbsp honey or brown rice syrup
4 tbsp coconut oil, melted
Base
4 cups of whole oats (could use buckwheat or quinoa flakes if you're avoiding gluten)
4 tbsp coconut oil, melted
12 dates, pitted (if using medjool dates 8 is enough)
1in fresh ginger peeled and sliced
In a powerful food processor first blend the oats and ginger until almost flour like. Melt the coconut oil gently in a pan or microwave and add to the oats with the dates. Add a little warm water and blend until the mixture becomes sticky.
Spoon the mixture into a lightly greased cheesecake tin and press down until tightly packed. Refridgerate. Wash your food processor and add the avocado flesh, juice of 8 limes and zest of two. Then add the honey and melted coconut oil. Blend well until smooth. Add more honey or lime to taste. Pour onto base and refrigerate for a couple of hours or until ready to eat.
