This recipe is divine. Its from Deliciously Ella’s first book (here)I bet you’re thinking avocado, in a dessert?! Trust me, its amazing. I know a healthy key lime pie seems like an oxymoron. It is not. The topping was smooth and creamy, and nicely balanced by the tartness of the lime and smoky sweetness of the maple syrup. The base was crunchy, dense, sweet and worked perfectly with the topping. I wholeheartedly give this a thumbs up.
Image from Deliciouslyella.com
Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.
2 tbsp Coconut cream (from the solid part in a can)
To make the base
Roughly blend the almonds in the food processor until smooth, but not as smooth as flour
Add the dates to the food processor, into the blended almonds, and blend until the mix is sticky; Empty the filling into a 20-25cm cake tin and press in firmly until the base is compact, and about 2-3cm thick.
To make the filling
Cut open the avocados and scoop out the flesh, discarding the stone, into the food processor;
Pour in the lime juice, maple syrup and the cream of the coconut milk. Blend until completely smooth;
Tip the mixture on top of the base and smooth over;
Put the cake into the freezer for about 90 minutes or, place in the fridge until around 90 minutes before you want to serve it, then place it in the freezer.