Avocados are an excellent source of fibre and heart-friendly unsaturated fats, and they contain useful nutrients such as potassium and folate, which is why they have become a favourite in everything from mousses to cheesecakes and freezer bakes. In this layered slice, the avo gives the filling its smooth, velvety texture, while the pistachios bring a gentle nuttiness, a lovely pale green colour and a slightly earthy flavour that stops the slice from tipping into plain sweetness. Pistachios are also nutrient-dense, with protein, fibre, unsaturated fats and vitamin B6.

Ingredients

• 200 g biscuit base or sponge base
• 2 ripe avocados
• 80 g pistachios, finely ground
• 100 g cream cheese
• 80 g sugar
• 1 tbsp lemon juice

Method

1. Press the base into a lined tin and chill it.
2. Blend avocados, pistachios, cream cheese, sugar, and lemons until smooth.
3. Spread it evenly over a chilled base.
4. Refrigerate for at least 2 hours.
5. Slice and garnish with crushed pistachios before serving.

Tip: Use ripe avocados. If they are too firm, the filling can taste flat and feel slightly chalky. Chill the base before adding the filling, then give the whole slice enough time in the fridge to firm up properly before cutting. A hot knife wiped clean between slices also makes a huge difference if you want neat edges.