Halfway through this recipe, I was convinced I hated it. The mixtures had a weird texture and the flavour was distinctly meh. I didn’t think it was destined to get finished, let alone for me to write an actual blog post about it. But then…it went in the freezer. I don’t know what when on in there, some kind of freezer magic must have been going on because when it came back out it had transformed into something tasty. Don’t be put off by it’s shrek-like appearance, this is a light and citrusy dessert which can put creamy dessert cravings back in their box.
I particularly love the simple, nourishing ingredients in this and how easy it is to make. The filling is a mixture of avocado, coconut oil, honey and lime juice (be still my beating heart at all those good fats) and the crust is simply dates and ground almonds blended together. The crust is naturally sweet from the dates and gives a nice, chewy texture alongside the creamy texture of the filling.
- For the filling
- 2 avocados
- 2 tbsp lime juice
- ½ cup coconut oil
- 2 tbsp honey
- For the crust
- ½ cup dates
- ½ cup ground almonds
- It's almost too easy to explain...
- Blend together the crust ingredients. I did two batches for different textures. Using my Nutribullet, I let the crust keep blending until it became a dark, sticky paste. The second I blasted briefly so it stayed crumbly. Press the crust into position on the bottom and outside of your pie dish.
- Blend together the ingredients for your filling until they're smooth, then fill the pie dish and pop in the freezer for a couple of hours.
As always, I love reading your comments and always appreciate them. 🙂