Time: 20 min + refrigeration
Serves: 4
Ingredients
- ¾ cup hazelnuts
- ¾ cup walnuts
- ⅓ cup almond meal
- ½ cup Medjool dates
- 2 tbsp. virgin coconut oil melted
Filling
- 2 avocados, pitted
- 2 limes, juiced
- 1 tsp. lime zest
- 1-2 tbsp. maple syrup, depending on preference
pinch salt - 1 tbsp. coconut oil, melted
- ¼ tsp. vanilla bean extract or paste
Method
In a food processor blend all of the base ingredients to rough dough, set aside.
To make the filling, place all of the ingredients in a food processor and blend until a smooth consistency is reached.
To assemble, press 1 tbsp. of the base mixture into a glass, top with a spoonful of filling and extra lime zest, repeat with remaining mixture, place in fridge to let set.
Alternatively, grease a springform cake tin, press the base mixture onto the base of the pan, pour the topping over and place in fridge until set.
Download the recipe here
