Ingredients
The crust:
⅓ cup almonds
5-6 dates
1 tablespoon almond meal
1 tablespoon coconut flour
1 tablespoon cacao powder
½ banana
The filling:
1 cup avocado purée (substitutes – carrots, pumpkin or blanched beetroot)
¼ cup coconut oil
⅓ cup sugar
1 lemon/lime
1 lemon/lime zest
1 tablespoon oat flour
Method
Blend everything for the crust. Layer it as a base in a springform baking tray.
Freeze it while making the filling.
Layer the filling over the crust.
Let it sit in the refrigerator overnight or, for quick setting, in the freezer.
Author
Vasundhara Kandpal
Eltham