⏱ 15 mins + 2 hours in the freezer
? 8-10 portions
Recipe from: furtherfood.com

Ingredients:
For the base:
300g pecans
30 g cocoa powder
2 tbsp coconut oil
110 g maple syrup (or honey)
1 tsp salt

In a food processor, pulse the pecans until they are crumbly. Be careful not to process too long (otherwise you will have pecan butter.)Add in the rest of the crust ingredients, and process until well mixed, scraping down the sides if necessary. Transfer the crust onto a pan and press down firmly. Pop into freezer to set while making the cream.

For the cream:
2 avocados
80ml almond milk
210 g maple syrup (or honey)
30 g cocoa powder
1 tbsp of any nut of your choice (hazelnut preferred)
1 tsp vanilla

Place all ingredients into a food processor and process until smooth. Remove the crust from freezer and pour the cream on the top of the crust.
You can garnish your cake with raw chocolate or berries. Place in the freezer for 2 hours to firm. Before serving remove from the freezer and allow to sit on the counter for about 5-10 mins (leftover can be placed back in the freezer).

Price: £10 (based on Sainsbury’s prices)
Notes: I put 2 avocados in the cream but the taste was a little bit too much. Next time I would use maybe just one. But it is true that after about 4 days, longer it is in the fridge, it gets better and less avocado taste.
I promise I will update this last minute photo next time I make it. 🙂