Start this recipe by lining a 19cm spring bottomed round cake tin with non-stick paper. Place the lime juice and gelatin sheets into  small saucepan and allow to soften for 5 minutes. Meanwhile, to prepare the base, place the dates and hot water in a bowl for 10 minutes to soften. Next, place the softened dates and coconut into a food processor and blitz together. Press this mixture into the base of the cake tin using a spoon. Wash the bowl of the food processor and add in the 2 avocados, cream cheese, sugar, vanilla and lime zest and pulse together till smooth. Place the saucepan with the softened gelatin and lime juice on the stove and heat till the gelatin has melted. Pour this mixture into the pie filling mixture and whizz together to incorporate. Immediately pour this mixture over the date and coconut base and spread out. Place in the fridge to set for at least and hour. To serve, remove the pie from out of the tin and place onto a serving plate. Slice the strawberries and decoratively arrange on top of the lime and avocado pie.

Serves 10

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