I developed this recipe because I love raw desserts. However, my little one is allergic to about 50% of nuts and it’s hard to find recipes that don’t include the ones she’s allergic too. Almonds are safe in this house, so that’s I’ve what I’ve included in the base as they are mild in taste and don’t over power the tangy goodness of the lime.

 

You will need:

Filling

  • 1/2 avocado
  • 1/2 can coconut cream
  • 1 lime juice and zest
  • 1 tablespoon honey or coconut sugar
  • 1/4 cup coconut oil

Base

  • 1/4 cup almonds
  • 1/4 cup buckwheat grots
  • 12 dates
  • 1/4 cup coconut oil
  • 1/4 cup shredded coconut
  • 1 lime zest
  • A little water if needed

Equipment

  • Mini silicon muffin tray (12)
  • Food processor

Method:

Base

  1. Place all ingredients in food processor and pulse until you have a crumbly consistency
  2. Press into muffin tins or cake tin 1/2cm thickness
  3. Place in fridge to set while preparing filling

Filling

  1. Place all ingredients (excluding lime juice) in food processor and process until smooth
  2. Stir lime juice into filling
  3. Pour over base
  4. Put in the fridge until set
  5. Store in fridge

To serve

Top with coconut and lime zest

 

Makes 12

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