Just because we’re descending into darkness here in the UK doesn’t mean the rest of the world is and some of you might be felling a little fruity and zesty, so here’s a fab dessert recipe to tantalise your sunny taste-buds!! I made it during our brief summer and it was a definite hit. A word of warning though, it’s best consumed in one go (preferably with a little help from some friends) as it doesn’t look so great when the avocado starts to darken. It still tastes great if you don’t eat with your eyes!
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| Prep Time | 15 minutes |
| Cook Time | 90 minutes |
| Servings |
-12
|
Ingredients
- For the base:
- 400 g almonds
- 600 g dates pitted
- 2 tbsp coconut oil
- For the middle:
- 5 very ripe avocados
- juice of 3 limes
- 225 ml maple syrup
- 4 tbsp Coconut milk best taken from the thicker part of a tin of coconut milk
- zest of a lime
Ingredients
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Instructions
- Make the base by blending the almonds down to small pieces.
- Add the dates and coconut oil and blend again until the mixture is sticky.
- Press this mixture into a 20-25cm cake tin (the base should be about 2-3cm thick) and set aside.
- To make the middle, scoop out the flesh of the avocados and blend in the processor with the lime juice, maple syrup and coconut milk until totally smooth and creamy.
- Pour this onto the base and place in the freezer for about an hour and a half (it should be firm but not frozen).
- When you're ready to serve, grate the zest of the lime over the top.
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