This is one of my favourite summer desserts but is always laden with so much sugar I tend to avoid it. After getting a number of requests I’ve started making some traditional favourites in a healthier format and this is one of them.
There is no sugar in the recipe, just a little stevia, and instead of using biscuits for the base I have used pecans and desiccated coconut – it’s delicious!
By the way although it’s a bit fiddlier than my usual recipes I did manage to make this with a 2 year old ‘helping’ me!
Ingredients: serves 12
For the base:
1 1/2 cups desiccated coconut (unsweetened if possible)
1 cup pecans
1/4 cup coconut oil, melted
2 mejool dates, destoned
2 tbsp. date syrup
For the topping:
1 sachet of gelatine (approx. 12g)
1 1/2 ripe avocados (ensure they are properly ripe or they won’t soften and will leave lumps)
200g cream cheese
1/4 cup plain yoghurt
1 cup double cream
2 1/2 tbsp. stevia powder
1 tsp vanilla extract
Put all the base ingredients together in a food processor and mix until combined.
Press mixture into a cake tin (approx. 20 cm wide) and put in freezer whilst making the topping.
Squeeze the juice out of 2 of the limes and put into a small saucepan (but keep hold of the limes as you will need the zest later).
Add the gelatine and heat on a low heat until the gelatine has dissolved. Do not allow it to boil. Keep it on very low heat whilst making rest of topping so that it doesn’t start to set. Remove from heat only 2 minutes before ready to use it.
In a large mixing bowl mix the avocados, cream cheese, yoghurt and double cream together with an electric whisk. Add the stevia, vanilla extract and zest of the 2 limes. Keep whisking until there are no lumps from the avocados and the mixture is completely smooth.
Once smooth then pour in the gelatine mixture plus the juice from the 3rd lime.
Pour mixture onto the base and top with the zest from the 3rd lime.
Leave in the fridge uncovered for 2-3 hours until it has set.