Preheat the oven to 150°C.
Place the hazelnuts and pumpkin seeds on baking tray and place in the oven for 5 minutes, until lightly toasted. Meanwhile, melt the coconut oil and butter on the stove.
Transfer the hazelnuts and pumpkin seeds to the MQ 30 chopper accessory (500 ml) and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched.
Line the base of a 20 cm round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.
Bring the lime juice, lime zest & honey to the boil and stir well. Remove from the heat. Soak the gelatine sheets in a little cold water, then melt in the warm lime juice.
Place all of the avocados, cream cheese, quark and lime juice in a bowl, blend with the MQ 9 until the mixture is completely smooth.
Remove the cake tin from the fridge and pour the filling over the base. Return it to the fridge for at least 3-4 hours or overnight.
Preheat the oven to 150°C.
Place the hazelnuts and pumpkin seeds on baking tray and place in the oven for 5 minutes, until lightly toasted. Meanwhile, melt the coconut oil and butter on the stove.
Transfer the hazelnuts and pumpkin seeds to the MQ 30 chopper accessory (500 ml) and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched.
Line the base of a 20 cm round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.
Bring the lime juice, lime zest & honey to the boil and stir well. Remove from the heat. Soak the gelatine sheets in a little cold water, then melt in the warm lime juice.
Place all of the avocados, cream cheese, quark and lime juice in a bowl, blend with the MQ 9 until the mixture is completely smooth.
Remove the cake tin from the fridge and pour the filling over the base. Return it to the fridge for at least 3-4 hours or overnight.
