Avocado and lime pie

 

For a 18-20 cm mould

 

BASE

 

– 120 gr almonds

– 70 gr cashew nuts

– 165 g boneless dates

– 25 g coconut

– 25 ml Ecomil coconut milk calcium

– 1 tbsp vanilla essence

– A pinch of salt

– 15 ml coconut oil

 

FILLING

– 2 ripe avocados

– 120 g cashew cream

– 2 tbsp. corn flour

– 1 Lime peel

– 150 g boneless dates

– 300 ml Ecomil coconut milk calcium

– 1 tbsp vanilla essence

– 100 ml lime juice

– 50 gr of flan protein

 

BASE

1. Put all the ingredients in a robot or an American mixer and mix until a homogeneous dough is obtained.
2. Grease a container with coconut oil.
3. Pour in the previously prepared dough and press with your hand to cover the bottom and sides. You can use the bottom of a glass, a bit wet (so that the dough does not stick), so that the bottom is as flat as possible.
4. Put in the refrigerator while preparing the cream for the cake.

 

FILLING

1. Humidify the dates if they are dry. However, if they are very tender, this step will not be necessary.
2. Mix all ingredients in the food processor until a homogeneous cream is obtained. You can add more lime juice if you want a more intense lime flavour.
3. Pour the mixture into the mould where we placed the dried fruit mixture on the bottom and sides.
4. Sprinkle with grated coconut on top and place in the refrigerator.

 

This cream can also be used to make creamy lime ice cream. To do this, you can put the cream in molds and put them in the freezer.

 

Thanks to Lewis for his recipe.

Find out more on his Instagram @lewis_mulberry