• 1 1/2 c Sheredded coconut
• 1 c Brazil nuts
• 1/4 tsp Cinnamon
• 8 Dates
• 1/2 c Carob powder
• 3 tbsp Water
• 1/3 c Tahini (sesame paste)

Place the coconut, Brazil nut, cinnamon and carob in the food processor and blend to a fine crumb.

Add dates and pulse. Add the water and tahini and pulse again. Turn into a slice tray and press firmly. Place it in the fridge to set and then cut it into small squares when you are ready to serve it.

• 800 g asparagus, trimmed and blanched or steamed until just tender
• 1 red capsicum, roasted and diced
• 2 tomatoes seeded and diced
• 2 cloves of crushed garlic
• Zest of 1 lemon, julienned
• 1 long red chilli, seeded and finely chopped
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 1 avocado, peeled and sliced

Drain and refresh the asparagus in ice water, drain and set aside. Combine all the ingredients except the avocado in a bowl.

Layer the asparagus on a platter alternating with the sauce and slices of avocado, and repeat this process. Garnish with fresh basil and freshly cracked pepper.