BASE 1 c almonds 1 c dates 3/4 c desiccated coconut 1 tbsp coconut oil 1/2 tsp vanilla extract Pinch sea salt 1/2 tsp grated/dried ginger or 5 drops of ginger essential oil FILLING 2 large ripe avocados 4 limes zest of 1, flesh of 4 1/2 c liquid sweetener(coconut nectar or brown rice syrup) 1 tbsp vanilla extract 6 drops lime essential oil(optional) Pinch sea salt 3/4 c coconut oil melted but cool TOPPING strawberries, freeze dried berries, and moringa/spirulina/greens powder
Blend all the base ingredients in a food processor until chunky like a breadcrumb, so that it sticks together between your fingers but still has some nice texture to it. Pour into your tart tin (a French fluted one with a removable base) that’s lined with clear wrap (biodegradable if you can find it!). Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get a nice even thickness on all sides. Pop the base in the freezer while you prep your filling. Blend all your filling ingredients, minus the coconut oil, in a high-speed blender until super creamy and smooth. Pour in the coconut oil and blend again. Remove your tart shell from the freezer and pour in the filling. Then place in the fridge overnight to set. Sprinkle over your toppings, slice and enjoy!