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1. Preheat the oven to 120°C/250°F and grease a pan with coconut oil.
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2. Process the shredded coconut, the coconut flour and the salt in a blender for 1-2 minutes, add the rice syrup and the coconut oil and process again until smooth.
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3. Squeeze the crumble into a cake pan so that it has a rim. You can use your fists to make it even firmer and if you find it too dry you can also spray it with some coconut oil. Bake it for 12-15 minutes or until golden brown.
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4. While the cake is cooling, prepare the filling. Process the avocado in a blender, add all ingredients and process for another 2 minutes. Pour the filling on the cake and let it rest in the fridge for an hour.
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5. Before serving decorate it with raspberries or whatever you like.