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Tarta de aguacate , lima y coco

Tarta de aguacate , lima y coco

avocado , lime and coconut cake

An original recipe with two fruits full or properties: avocado and coconut. The perfect breakfast or snack after workout

 

INGREDIENTES:

Base

  • ground almonds 140g
  • desiccated coconut ¾ cup
  • medjool dates (pitted) 8 large
  • salt good pinch
  • coconut oil 5 tablespoons melted or soft

Relleno

  • firm ripe avocados flesh from 5 medium (remove any rotten bits)
  • lime juice 1 cup (freshly squeezed or pre-squeezed from a packet)
  • limes finely grated zest of 1-2
  • salt good pinch
  • coconut cream or coconut yoghurt 1 cup
  • vanilla essence or extract 2 teaspoons
  • pure maple syrup 1 cup (or 3/4 cup of whole cane sugar)
  • gelatine powder 2 tablespoons
  • cold water 2 tablespoons
  • boiling water 3 tablespoons

 

PREPARATION:

1. Preheat oven to 160 degC/320 Fahrenheit.

2. Place all base ingredients in a food processor and blitz until well combined and crumbly. The mixture should hold together well when pinched together.

3. Lightly grease and line the base and sides of an 20cm round spring-form cake tin with baking-paper and tip in the base mixture. Press mixture down firmly and evenly with the back of a spoon. Bake for 10-15 minutes until lightly browned, then set aside to cool completely in the fridge.

4. To make the filling, place all the ingredients, except the gelatine and water, in a food processor and blend until the mixture is smooth. Taste the mixture and add more maple syrup, lime juice or zest or vanilla to your taste buds if necessary.

5. Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine (make sure there are no little lumps!). Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.

6. Remove cake tin from fridge and pour filling over the base. Cover with a plate or clingfilm, and return to the fridge to set for at least 4-5 hours or overnight.

7. To serve, carefully run a knife between the tin and the cake to loosen, then push base of tin up and carefully transfer cake to a plate. Garnish with grated coconut dry and lime pieces.

Will keep in the fridge for a couple of days, or can be frozen (covered well in plastic wrap) for weeks.

 

 

PROPERTIES:

Avocados offer nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair and during pregnancy). Avocados are a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, plus natural plant chemicals that may help prevent cancer. Avocados are low in sugar. And they contain fiber, which helps you feel full longer. Coconut properties here


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