Place the dates, almonds and pecan nuts into a blender and finely chop.
Line the base of a springform tin (approx. 20 cm diameter) with baking paper. Add the date and nut mixture to the tin and press down firmly to form a base. Place the tin in the fridge.
Peel and stone the avocados and cut them into pieces. Peel 3 bananas, cut them into pieces and mix them with the lime juice and maple syrup. Blitz everything to a fine purée in the blender and mix with the cream cheese.
Bring 300 ml of water to the boil. Stir in the agar-agar and boil for 5 minutes while stirring. Remove from the heat and allow to cool a little. Stir the liquid into the cream cheese mixture and then immediately pour everything into the springform tin. Place the tin in the fridge and allow to set for at least 3 hours. It's best to leave the cake to cool overnight.
Remove the cake from the tin. Peel and slice the last banana and use this and the pistachios to garnish the cake.
Serving the cake with raspberry sauce gives it an additional fruity note.
We are now enjoying our well-deserved “no-bake” cake break. Are you too?