
Ingredients
For the base
125gr of pecan nuts or walnuts
45gr of dessicated coconut
70gr of cacao nibs
185gr of dates (if they’re too hard, soak them in water for 1 hour)
3 spoons of melted coconut oil
For the cream
Flesh of 5 overripe medium sized avocados
Juice of about 8-10 limes (200 ml)
Zest from one lime
190gr of honey or maple syrup
2 tsp of matcha
175ml melted coconut oil
Preparation
1.Roast the pecans and betel in the oven at 150 degrees for about 10 minutes after spreading them on a tray.
- Blend all the ingredients for the base in a food processor until they are shredded and become a mass.
- Cut greaseproof paper in a round shape with a removable base so that we cover the base and the side walls.
- Spread the base mixture using a spoon so that it spreads well and becomes smooth. Freeze in the refrigerator.
- Put the ingredients of the cream inside the large processor bin until they become a smooth, thin cream.
- Spread the cream in the mould and refrigerate for about 2 hours
- Garnish with a few lime slices.