This luxurious dessert if free of dairy, wheat, eggs, and other potential allergens. For a nut allergy, substitute toasted sunflower seeds in the crust.
- ¼ cup coconut, unsweetened and shredded
- ½ cup pecans
- 2 tablespoons cacao nibs
- ¼ cup dates, pitted (about 12 each)
- 3 tablespoons coconut oil, melted and cooled to room temperature
- 1-2 teaspoons lime zest
- Pinch of sea salt
- 2 cups avocado flesh (about 3 large avocados)
- 3/4 cup lime juice (preferably fresh squeezed)
- 1 teaspoon lime zest
- 6 ½ ounces honey
- ¾ cup coconut oil, melted and cooled to room temperature
- Preheat the oven to 300F. Line the base and sides of a spring form pan with parchment paper.
- Toast pecans and shredded coconut on a lined baking tray until golden brown, about 7-8 minutes.
- Transfer the pecans and coconut to food processor and add the remaining ingredients. Blend until the mixture is crumbly and holds together when pinched (it should not be completely smooth).
- Pour the mixture in the prepared springform pan. Press down firmly and evenly with the back of a spoon. The base should be neat and flat where it meets the sides of the pan. Store in refrigerator while preparing the filling.
- Place all ingredients for filling in clean food processor and blend until smooth and silky. Taste test to determine if more honey or lime juice should be added. Flavor should be tangy and lightly sweet.
- Remove base from refrigerator and pour filling into springform pan. Cover with a plate and return to refrigerator overnight or a minimum of 4 hours to set.
- To serve, run a knife around the inner edge of the pan and release the sides. Transfer to a plate and slice into 12 pieces. Serve immediately or store in the refrigerator, wrapped in plastic wrap.
Recipe provided by Cathleen Malone, UWGB Dietetic Intern