Oil for greasing
For the Crust
150g Oreo Cookeies, finely ground
3tbsp coconut milk
For the filling
150g cashew nuts, soaked in waster for 2-4 hours, then drained
2 small avocados, peeled and stoned
1/2 tsp sea salt
1tsp vanilla paste or 1 vanilla pod split lengthways
100ml Agave nectar
Juice of 2 lemons
100ml coconut oil
Juice of 5 limes, plus zest of one
2 Kiwi sliced thinly for the top
1. Lightly spray an 18cm loose bottomed cake tin with oil
2. In a mixing bowl, combine the ground oreos and coconut milk. Press the mixture into the bottom of the cake tin and place in fridge for about 30 minutes.
3. Put all ingredients except the lime zest and semi fruit into a powerful blender. Process until smooth. Then take the base from the fridge and top with the filling.
4.Decorate with the lime zest, and overlapping layers of kiwi fruit. Chill in the fridge for 2 hours before serving.