Grease a spring form (removable base) baking tin
Melt your coconut and leave to cool
Roughly chop your walnuts & pecans
Pit and roughly chop your dates
Add dates, chopped nuts, desiccated coconut & cooled coconut oil to a blender and blend until slightly smooth (be sure not to over process)
Press the mixture into the base of the baking tin and place in the refrigerator to set
Peel, pit and lightly chop the avocados
Zest 2 ½ limes (leave the other half aside to garnish later)
Open your tin of coconut milk and mix well
Add your avocado, coconut milk, honey, lime zest, chia seeds and the juice of the 2 ½ limes to a blender and blend until you achieve a thick and smooth consistency (if to runny add more chia seeds)
Remove your baking tin with base from the refrigerator and spread your avocado mixture evenly on top
Leave to set for 2-3 hours in the refrigerator
Remove the side of the tin, leaving the base, garnish with raspberries & thin slices of lime & enjoy!