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June 03, 2016

This recipe has fast become one of @gourmetglow's signature recipes and she has made it for her recent pop up restaurant. Trust us it's good, very good!

Serves: 12


For the base: 

440g Almonds
10 Large medjool dates 
2 tbsp Melted coconut merchant coconut oil
75g CherryActive®  dried Montmorency cherries
Pinch of Cornish sea salt flakes

For the filling: -

4 Ripe avocados 
220g Melted coconut merchant coconut oil
190g Aduna raw cacao powder
1 tsp Sea salt flakes
200g Maple syrup
Few grating of Steenbergs Tonka bean


  1. Line a loose bottomed cake tin with grease-proof paper.
  2. Blend the base ingredients (excluding the cherries) in a high speed blender until they form a dough.
  3. Mix in the cherries and pack into the loose bottomed tin, refrigerate.
  4. Blend the filling ingredients together and spoon over the base.
  5. Refrigerate overnight until set. Remove from tin, cut into slices and serve.