Method
Grease and line the base and sides of a 20cm springform cake tin.

In a food processor, blitz the gingernuts until small crumbs form. Add the coconut and melted butter and blitz to combine. Pour the mixture into the cake tin and firmly press it into the base and sides of the tin. Place in the refrigerator for 1 hour.

To make the filling, place the chocolate in a heat proof bowl over a pot of simmering water. Stir regularly until the chocolate has melted. Remove from the heat and set aside to cool.

Place the flesh of the avocados in the food processor, along with the melted chocolate and remaining filling ingredients. Blitz until smooth and well combined. Spoon into the cake tin and smooth out with a pallet knife or the back of a spoon. Return to the refrigerator for 3 hours.

Once the filling is firm, make the chocolate ganache. Place the chocolate in a heatproof bowl over a pot of boiling water, stir regularly until melted, then remove from the heat. Add the cream and stir until glossy and incorporated. Spoon the ganache over the filling and use the back of a spoon to create a swirl pattern. Return to the refrigerator for at least half an hour or until the ganache has set.

Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz