In food processor process the oats with the cacao powder until very fine. Add the dates, coconut butter, vanilla and cinnamon and process to combine.
Grease a spring form 20cm / 8 inch cake tin. Press the crust into the pan to form a base.
In a high speed blender or food processor place all the filling ingredients and process until thick and creamy. Pour over the base and place in the fridge for 2-3 hours until firm.
Scatter over a little grated lime zest to decorate
Cut into slices and accompany with some fresh berries to serve.
For the Base
2tbsp raw cacao powder
150g Nairn's gluten free oat cakes
100g soft pitted dates
2tbsp melted coconut butter
1tbsp vanilla extract
For the Filling
2 ripe avocados
Zest and juice of 2 limes
40g raw cacao powder
140g honey, sweet freedom or agave nectar
100g coconut butter, melted
Grated lime zest to decorate