Base:
- 1 cup almonds
- 6 medjool dates
- 1/2 cup desiccated coconut
- 2 tbsp coconut oil
- 1 tsp vanilla powder
Blend in processor until ingredients form a dough consistency.
Spread evening over the base of a square baking tin. Place in freezer until filling is made.
Filling:
- 2 avocados
- 1 1/2 cups coconut cream (if using cans – 2 cans kept in fridge – use and scoop out the cream
on top.) - 1/2 cup honey, coconut nectar, agave or maple syrup
- juice of 2 limes
Blend all ingredients except coconut cream until smooth then add cream and blend again until combined.
Pour on top of base and place in freezer. Put into fridge for 1 hour before serving.
Garnish:
Lime slices and Sprinkle with cacao nibs before placing in freezer to set.
