Melt the coconut oil in a saucepan

Brush the sides of a 20cm cake tin with some of the oil

Line the bottom of the tin with baking paper

Blitz the dates, almonds and coconut until fine

Add the chocolate and half the coconut oil

Blitz until combined and then spread out and press into the tin

Put in the fridge to cool

Blitz the avocado, lime zest & juice and the syrup with a pinch of salt until smooth

Pour over the base and put in the fridge for 4 hours