Banana and avocado raw cake

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.