(VEGAN, GLUTEN FREE)
This healthy dessert is made with an almond, coconut crust and is filled with a delicious creamy avocado key lime mousse. You won’t believe avocado is hiding in there!
Ingredients:
Base:
28cm/11inch Springform Pan
200g (1 1/2 cups) Almonds
150g (1 cup) Cashews
3/4 Cup Dessicated Coconut
1/2 Cup Maple Syrup
4 Tbls Coconut Oil
Avocado Key lime Mousse:
500g/17.5oz Avocado (4 or 5 Avocados)
1/2 Cup Coconut Milk
1/2 Cup Maple Syrup
6 Tbls Coconut Oil
1/2 Cup Lime Juice
Zest of 2 Limes
2 Tsp Vanilla Essence/ 1/2
1 Tsp Vanilla Extract
Topping:
Desiccated Coconut or sliced kiwi
To Serve:
Coconut Yoghurt
Method:
Base
Add the almonds, cashews and coconut to a food processor and pulse until the nuts are finely ground. Then add the maple syrup and coconut oil. Continue to pulse until the crust starts to clump together.
Transfer the crust to a tart pan and use your hands to press it into an even layer up the sides first and onto the base. Chill in the refrigerator for about 1 hour to set before adding the filling.
Filling
Add the avocados, lime zest, lime juice, maple syrup, coconut milk and vanilla essence to a food processor and blend until smooth and fully combined.
Pour the filling into the crust and spread into an even layer.
Chill for at least 5 hours, or overnight until the filling is fully set.
Garnish with shredded coconut or sliced kiwi and serve with coconut yoghurt on top.
Enjoy!
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