Vegan sweet avocado "cheesecake" tart

(For 4 - 6 portions)

Crust:

• 100gr pecan nuts or chopped hazelnuts
• 40gr shredded coconut
• 30gr cacao nibs
• 20gr cacao powder
• 100gr pitted dates
• 1 tbsp coconut oil

Filling:

• 3 pieces Jasmine Blossom
• 15 Yka Leaves
• ½ punnet of Melissa Cress
• 400gr (3 - 4 medium) avocado
• juice from 1 lime
• 50ml water
• 2gr agar agar
• 90gr maple syrup
• 40gr coconut oil

Melissa Cress sugar: 

• 2 punnets Melissa Cress
• 200gr caster sugar

Crust:

• Using a mixer, Blend all the ingredients together. 
• Lay the paste flat at the bottom of a tart ring on a non-stick baking paper and let set in a cool place for at least 30 minutes. 

Filling:

• Pour the water, lime juice, maple syrup and coconut oil in a small saucepan with the agar agar. 
• Bring to boil for 2 minutes, whisking all the time. 
• Let the mixture cool down a little. 
• Blend the avocado flesh in a mixer until smooth and add the slightly cooled lime juice and syrup mixture while blending. 
• Pour the avocado filling in the tart base and fill the tart. 
• Level up with a spatula and let set in a cool place or fridge for a couple of hours. 
• Remove the tart ring and finish with the Melissa Cress, Jasmine Blossom and rolled up Yka Leaves. Serve with a sprinkle of Melissa Cress sugar. 

Melissa Cress sugar: 

• Blitz together 2 punnets of Melissa Cress with 200gr of caster sugar. 
• Dry the Melissa Cress paste in a dehydrator machine and blitz again to make to sugar.