Whisk egg white until frothy.

Prepare a tray with baking paper. Lightly coat the mint leaves in egg white by dipping them in and wiping off excess on the edge of the bowl.

Sprinkle both sides with sugar and place on the baking paper tray.

Allow to rest at room temperature for 6 hours + or overnight. I stored them in my dehydrator (switched off) to keep any bugs off. Store in an airtight container and use within a day or two.

BASE: Soak the dates in a bowl with hot water for 1 hour prior to starting.

Blitz the nuts in a food processor or similar until a fine crumble.

Add in drained dates, salt, and cocoa, and blitz to combine. The mix should be moist enough to hold shape in your hands and not fall apart.

Press base mix into a greased 25cm tart pan.

Bake at 160 degrees for 15 minutes or until edges start to brown.

Remove and allow to cool. Remove from the tray when half cooled and place on the serving dish.

FILLING - Scoop avocado flesh out into a mixer and add the maple syrup, salt, and milk. Blitz to combine and there are no chunks of avocado left.

Melt chocolate over a double boiler (place a saucepan of water on the stove and add the chocolate to a second pot sitting on top).

Pour melted chocolate into the avocado mix and continue to mix until combined.

Spread filling into the cooled base and top with fresh strawberries, candied mint leaves, and edible flowers.