![](https://cytolabor.de/wp-content/uploads/2019/03/10-Avo-cake-15.jpg)
Avocado and lime tart
to HemsleyandHemsley
![](https://cytolabor.de/wp-content/uploads/2019/03/10-Avo-cake-4-1024x1024.jpg)
Roast 1 cup of pecan nuts for 10 minutes at 150 degrees in the oven.
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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.
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This mixture is pressed firmly into the cake tin, covered and placed in the fridge while the filling is being made.
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*5 ripe avocados, *200 ml lime juice, *1 teaspoon lime zest, *12 tablespoons coconut oil, *some honey
![](https://cytolabor.de/wp-content/uploads/2019/03/10-Avo-cake-11-1024x1024.jpg)
– Mix all the ingredients until you have a creamy, smooth mixture.
![](https://cytolabor.de/wp-content/uploads/2019/03/10-Avo-cake-12-1024x1024.jpg)
Place the filling on the base and
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distribute evenly. Place in the fridge for several hours or overnight.
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Serve cold.