1. Soak the dates in water for about half and hour to an hour.
2. While the dates are soaking, chop the almonds with a knife and melt the coconut oil, drain the dates and blend them.
3. Mix with a spoon together with the almonds , cocoa and coconut oil.
4. Press the mixture into a cake pan and place in the freezer for about an hour.
5. During this time, we will prepare the cream in such a way that we mix together the avocado, cocoa, sweetener and we will spread the cream nicely over the base and put it back in the freezer for about another hour and decorate as desired.
6. My recommendation is to keep the cake in the fridge for at least 12 hours before serving to bring the flavours together and make the cake even tastier.