Author Notes
Delicious key lime pie made into a frozen cake using avocados. Raw, gluten free, wheat free and free of refined sugars —TalisTomatoes
Ingredients
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1 cup
sunflower seeds
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1 cup
nuts of choice (pecans and almonds work well)
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1 tablespoon
coconut flour
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1 cup
rice syrup or honey or agave (less if using honey or agave)
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3/4 teaspoon
liquid stevia
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2
ripe avocados, flesh removed
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1/4 cup
coconut oil
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1/2 cup
coconut cream
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3/4 cup
lime juice
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5-6
small limes, zest of
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2 tablespoons
chia seeds
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1 cup
Greek yoghurt
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pinch
Salt
Directions
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Line a spring form cake dish with baking paper.
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Place sunflower seeds, nuts, coconut flour, stevia, lime zest and salt into a food processor and pulse into crumbs. Process and slowly add the agave, rice syrup or honey to the mix until the mixture holds together but is still a little bit chunky. Push the dough into the base and sides of the cake tin.
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Place all the ingredients for the avocado section of the cake in a blender and blend until smooth, adding more agave, honey or rice syrup and stevia until sweet to your liking. Pour the mix evenly onto the cake crust.
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Place all of the ingredients for the yoghurt section into a bowl and mix until combined. It should be a similar consistency to the avocado mixture. Pour evenly over the avocado mixture.
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Place in the freezer until just set, around one hour. Slice and serve.
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