Roast 1 cup of pecan nuts for 10 minutes at 150 degrees in the oven.

In a blender, blend the roasted pecans with *32 pitted dates, *4 tablespoons of steamed poppy or sunflower seeds, *3 tablespoons of coconut oil, and *a pinch of salt until the mixture holds together when pinched.

This mixture is pressed firmly into the cake tin, covered and placed in the fridge while the filling is being made.

*5 ripe avocados, *200 ml lime juice, *1 teaspoon lime zest, *12 tablespoons coconut oil, *some honey

– Mix all the ingredients until you have a creamy, smooth mixture.

Place the filling on the base and

distribute evenly. Place in the fridge for several hours or overnight.

Serve cold.