This creamy, vegan dessert is naturally sweetened & uses entirely raw, dairy-free ingredients, with a date, walnut & coconut crust & a creamy avocado filling
Ingredients
- zest 1 lime plus a few thin slices to decorate (optional)
For the crust
- 225g pitted dates soaked for 4-6 hrs if too dry
- 100g walnuts
- 45g desiccated coconut
- 30g cacao powder (see tip)
- 1 tsp salt (Tanya uses Himalayan salt)
For the filling
- 200g cashew nuts soaked for 4-6 hrs
- 240ml lime juice (juice of about 8 limes)
- 1 ½ ripe avocados
- ½ ripe mango
- 210g coconut oil melted
- 110g agave nectar
Method
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Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
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To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
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Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.