Inspired by an all-time favourite dessert back in the U.S. This tangy little morsel is made with raw ingredients and is rich in monounsaturated fats, gluten free and dairy free.
1 cup macadamia nuts
1 cups shredded, dried coconut
1/2 cup Loving Earth Organic Activated Carmelised Buckinis (available at health food shops)
1/8 teaspoon sea salt
8 soft organic medjool dates, pitted and chopped
1 1/2 cups avocado
1 1/2 cups soaked cashews (soaked in water overnight and drained)
1/2 cup lime juice
3-4 Tbsp organic lime zest
1/3 cup plus 1 Tbsp raw honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean
A pinch of Loving Earth Vanilla Powder (optional)
1/4 cup coconut oil/butter (warmed to liquid)
For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs. Add the sea salt and dates and process until the mixture starts to come together when squeezed. Press into the bottom and up the sides of a 6 inch springform pan, coated with coconut oil and lined with baking paper. Place in the freezer while you prepare the filling.
For the filling, combine avocado, cashews, lime juice and zest, honey, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute. Pour the filling into the crust, and place in the freezer to firm up, about 2 hours or so. Will keep in the fridge for several days!