Farm-to-table
Avocado Tart

1. Preheat your oven to 350°F (180°C).
2. In a food processor, combine 300g of dates, 200g of becan walnuts, and 100g of dry coconut. Process the mixture until it forms a sticky dough.
3. Press the dough evenly into the bottom of a 9-inch tart pan. Use a fork to prick the bottom of the crust all over.
4. Bake the crust in the preheated oven for 10-15 minutes, or until it is lightly golden brown. Remove it from the oven and set it aside to cool.
5. In a blender or food processor, combine 2 avocados and 1 cup of Greek yoghurt. Blend the mixture until it is smooth and creamy.
6. Spread the avocado mixture evenly over the cooled crust.
7. Drizzle the top of the tart with 40g of honey.
8. Chill the tart in the refrigerator for at least 1 hour before serving. Serve the tart chilled, garnished with additional chopped nuts or coconut if desired