Make the base by blending the almonds down to small pieces.
Add the dates and coconut oil and blend again until the mixture is sticky.
Press this mixture into a 20-25cm cake tin (the base should be about 2-3cm thick) and set aside.
To make the middle, scoop out the flesh of the avocados and blend in the processor with the lime juice, maple syrup and coconut milk until totally smooth and creamy.
Pour this onto the base and place in the freezer for about an hour and a half (it should be firm but not frozen).
When you’re ready to serve, grate the zest of the lime over the top.