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Yep, avocado in a dessert. You ready for this? Our Vanilla and Lime Avocado Tart will totally brighten your day. Just one piece of advice first – don’t tell your family what’s in it before they take a bite; they’ll be blown away.
This recipe requires you to begin prep hours in advance; so soak your 2 cups of cashews in water and the apple cider vinegar for 8 hours. Discard the water after use.
Now for the base! Place the desiccated coconut into your blender and blend until as fine as you can make it, and then add three tablespoons of coconut cream and one tablespoon of honey and blend until well combined.
Line a springform cake tin with baking paper at the base, and then press down the base ingredients evenly. Place in the freezer to set.
Now for the filling! Place the cashews, avocado, spirulina, lime juice, coconut oil, remaining coconut cream, remaining honey, and vanilla essence into a high powered blender and blend until smooth. You will need to scrape down the sides a few times and continue to blend.
Once the base has set, scoop out the mixture on top and place back in the freezer to set. Once set, top with your desired toppings or leave plain and simple. Serve and enjoy!