What you need

 

For the crunchy base

  • 1/4 cup brazil nuts
  • 1/4 cup almonds
  • 1/4 cup walnuts
  • 1/4 cup desiccated coconut (or shredded)
  • 1 heaped tbsp coconut oil
  • 1 tbsp carob powder
  • 1 pinch of unrefined sea salt

 

For the creamy filling

  • 1 ripe avocado
  • Juice of 1 lime
  • 1/2 cup coconut cream
  • 2 tbsp desiccated coconut
  • 2 tbsp barley malt syrup (or rice malt syrup). Adjust to taste as you might want it sweeter. To be perfect the sweetness should counterbalance the bitterness of the lemon.
  • A few black sesame seeds and gojis for decoration

 

What you do

 

For the crunchy base

- Mix everything in a high speed blender.

- Place the mixture in the moulds and place them into the fridge while you are preparing the filling.

 

For the creamy filling

- Blend avocado, lime juice, coconut cream, desiccated coconut and barley (or rice) malt syrup in a high speed blender until well combined. You should obtain a creamy texture.

- Taste and check if you want to adjust the bitterness. If you want it sweeter, just add a tbsp of barley (or rice) malt syrup, blend and taste again.

- Place the filling on top of your tartelette bases.

- Place everything in the fridge for at least 45 min.

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