Lime and avocado cake with a nut base from The Green Diabetes Book

You need:
BOTTOM
50 g friske dadler uten stein
2 dl water
250 g mandler
100 g valnøttkjerner
1 dl coconut oil
100 g shredded coconut
FILL
6 store avokado
2 ½ dl presset lime
2 ts revet limeskall, gjerne
økologisk
50 g Sukrinsirup Gold
2 dl coconut oil
GARNISH
150 g revet 70 % sjokolade
og/eller 200 g friske bær og6–8 friske litchier (kjærlighetsfrukt)

To do this:

1. Soak the dates in boiling water. Leave them for 10 minutes. Pour off the soaking water.
2. Put the dates in a food processor together with the rest of the ingredients for the base. If necessary, scrape down the dough from the edge of the baking bowl along the way. Knead to a soft and coarse-grained dough. If the dough becomes too rough, sprinkle gently with a little more coconut oil. 
3. Place a cake of approximately 24 cm in diameter belonging to a spring form directly on a cake plate. Press the base firmly into the cake ring and place the dish and cake ring in the fridge for around 30 minutes. Make the filling in the meantime. 
4. Peel the avocados and remove the stones. Place the avocado flesh in a food processor. Add squeezed lime and lime zest. Beat until a smooth and smooth mixture.
5. Heat the sugar syrup and coconut oil in a saucepan, and stir it all into the filling. 
6. Take the cake pan out of the fridge and pour the filling over the cake base. Put the mold back in the fridge and leave it until the next day. 
7. The next day, carefully remove the cake ring. Decorate the cake with chocolate flakes and/or fresh berries and lychees.

Tip: If you can't stand nuts, you can use seeds in the bottom.
Then use chia seeds, sunflower seeds, pumpkin seeds and flax seeds.
The recipe gives approx. 20 pieces.