Ingredients (14 pieces)

FLAN CASE

• 300 g cashew nuts
• 4 small limes, organic
• 70 g desiccated coconut
• 150 g dried figs
• 2 tbsp coconut oil
• 1 tbsp rice syrup
• ½ tsp vanilla powder
• 1 pinch salt

FILLING

• 6 medium avocados
• 4 small limes, organic
• 7 tbsp rice syrup
• 1 pinch cinnamon, ground
• 1 tsp vanilla powder
• 50 g coconut cream
• 100 ml coconut oil
• 50 g desiccated coconut

Instructions

1. Wash the limes in hot water, dry them and grate the zest from 4 limes.
2. Blend the lime zest with the cashew nuts, 70 g desiccated coconut, figs, 2 tbsp coconut oil, 1 tbsp rice syrup, ½ tsp vanilla powder and salt in a blender until a sticky mass forms.
3. Press the mixture onto the bottom of the ungreased mold with wet hands and refrigerate until the filling is ready.
4. For the filling, halve, stone and peel the avocados.
5. Grate the zest of the remaining limes and squeeze the juice from all the limes.
6. Put the avocados, lime juice and zest, 6 – 7 tbsp rice syrup, 1 tsp vanilla powder, cinnamon powder and coconut cream in a mixing bowl and puree finely with the hand blender.
7. Finally stir in 100 ml of coconut oil with a spoon.
8. Put the filling on the cold mass in the mold, distribute evenly and leave to set in the fridge overnight.
9. Decorate with the remaining desiccated coconut.