Gluten-free cheesecake or avocado lime pie

Base (can double quantities for larger tin - this gives a 1cm thick base in a 20cm tin)

100g dates
60g whole almonds
25g desiccated coconut
25g chopped dark chocolate, optional

Chop all together in food processor. Add 50g coconut oil or butter, melted and cooled

Cheesecake topping

1/2 284ml pot Guernsey thick cream (or whipped double cream)
225g pack cream cheese
1/5 tin condensed milk or to taste
juice and zest of one large lime

Avocado topping:

Whizz 2 ripe avocadoes with juice and zest from 2 limes, a pinch of salt and 75g honey until smooth. Pour over crust, chill for 3 - 4 hours or overnight.