1
Pre-heat the oven to 150°C and grease the springform cake tin.
2
Bake the pecan nuts and the grated coconut in the oven for 7-8 minutes until brown.
3
Put the nuts and coconut in a blender and add the remaining ingredients for the bottom. Blitz until the texture is crumbly but consistent.
4
Spread out the mixture evenly on the bottom of the cake tin, flattening it slightly with the back of a spoon. Place in the refrigerator.
5
Cut the avocados in half and scoop out the flesh with a spoon.
6
Zest one or two limes. Juice the limes.
7
Put the avocado flesh, lime zest and lime juice in a blender. Add the coconut oil and honey. Blend until the texture is smooth and silky. Check the flavour, adding a little more lime juice if necessary, or add some extra sweetness with a little honey.
8
Remove the bottom from the refrigerator and pour in the mixture. Allow to set for a couple of hours in the refrigerator. Serve immediately after removing from the refrigerator.
