Creamy deliciously sour but sweet flavours going nuts on my taste buds now! Originally key lime was made with condensed milk! A big NO NO so I substituted it with cashews and #coconutoil.
One cup organic almonds,
One cup organic unsweetened coconut shreds
Four juicy mejdoools (pits out)
Sprinkle of Himalayan sea salt.
Mix the nuts and add the dates one by one!
Make sure you pulse blend as you want crunchyness in your base!
Set in freezer for three hours in an eight-inch tin.
Make sure you baste with coco oil and up the sides too!
Two ripe avocados
1/3 cup lime juice and two tablespoons of lime zest
One cup of soaked cashews (4hrs minimum)
Pinch of Himalayan salt
Generous pouring of maple syrup or agave!
If using maple syrup make sure it’s a beeez kneeeez super high grade Canadian one!
Blitz on super high your avos, lime zest, juice, pinch of salt and cashews for a healthy two mins!
Then drop in your 1/4 cup of melted coconut oil and 1/3 cup of Marley syrup or agave.
Watch the magical greens combine! Using a spatula spoon in your greeny mix into your tin and set for an additional three to four hours.
Now for the fun bit. Decorate with thinly sliced limes, pumpkin seeds and optional figs! Add an extra squeeze of lime on top for the finishing touches!
This site uses Akismet to reduce spam. Learn how your comment data is processed.