Lime Avocado Torte
This special occasion dairy-free gluten-free raw dessert is full of good fats from luscious avocado, coconut oil, and nuts, so a little goes a long way.
Ingredients (serves 8)
•90g ground almonds
•3 tablespoons of coconut sugar
•60g coconut oil
•100g coconut oil
•2 tablespoons maple syrup
•75g brown rice syrup
•2-3 limes, juiced
•2 large ripe avocados
•additional pistachio nuts
Choose organic where possible.
•Base: Line an 8 inch cake tin with cling film. In a food processor grind the pistachios. Combine them with almonds in a bowl. Add in coconut sugar and melted coconut oil. Stir well (NOT in a food processor). Press mixture evenly into the base of the tin. Freeze to set for at least 30 minutes.
•Topping: in the bottom of your blender jug, place coconut oil, syrup, a little lime juice, then drop in the avocado flesh. Blend on high speed until smooth. Adjust lime and sweetener to taste. (Add lime a little at a time and then re-blend).
•Remove dessert base from freezer and pour the avocado mix over, smoothing over with the back of a spoon. Return to the freezer for at least 2 hours. If for longer, bring the torte to room temperature before serving.
•Serve with sliced kiwi fruit, and a blend of chopped pistachio, desiccated coconut and lime zest.
Recipe by Ceri Jones, lecturer for the CNM Natural Chef Diploma.
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