Place the cashew nuts, the coconut, the pitted dates, the vanilla, a spoonful of lime juice, a pinch of salt, a handful of almonds, 80-100 ml honey and two spoonfuls of almond oil into a kitchen chopper. Chop them until the ingredients become crumbly and shapeable.

If the mixture is not moist enough, add some more honey to it.  
Butter a round cake tin 25 cm in diameter, and spread evenly the cashew nut mixture.

Add the peeled avocados with the rest of the lime juice, 4 tablespoons of grated lime peel, the rest of the honey and the maple syrup in the kitchen chopper. Blend them together. It is done when the cream is spreadable.

Smoothen the avocado mixture onto the cake layer and place it in the fridge for at least 4 hours, or, alternatively, in the freezer for 2 hours.

With a pinch of salt and the erythritol, whip the egg white into a hard foam. Decorate the cake with this icing and the apricot halves.