By Laura Coxeter, featured on the River Cottage series with Hugh Fearnley-Whittingstall. Dairy free, refined sugar free, gluten free, egg free, vegan.
Ingredients:
Base
- 300g Pecans/Almonds
- 1 tsp Pink Himalayan salt
- 200g Medjool Dates (if the dates are too hard you can soak them in warm water for 20mins to soften them, then drain and pat dry before using)
Filling
- 4 Med size ripe Avocados
- 150g Coconut Oil (raw extra virgin unrefined)
- 2 Vanilla pods, seeds only!
- 200g Raw Cacao powder
- pinch of Pink himalayan salt
- 300g Palm sugar/Rice malt syrup/Maple syrup.. to taste
Blend the nuts, add salt & dates and blend until a dough ball is made. Press the mix into a mould, cover with clingfilm and freeze. Blend all the filling ingredients until smooth & pour onto the base. Set in the freezer for an hour. It should be firm enough to slice. Top with fruit/flowers/cocoa.
Looks delicious!! How long it can be in the fridge? Can be stored in the freezer? Thank you
Hi Crissy, it really is delicious! I honestly don’t know, although its rich, its never lasted very long! I don’t see any reason you could’nt freeze it as long as its well wrapped. Its quick to whip up, Let me now if you like it! 🙂