“Let food be thy medicine & medicine be thy food - Hippocrates”
This delicious, nourishing creation is one of my family’s fav’s & so easy to whip up;
Note ~ it needs to go in the freezer overnight, takes about 20 minutes to create
1 cup coconut - shredded, flakes
1/2 cup sunflower seeds
5 medjool dates - pitted
1 tbs tahini
1 tbs water
1 piece of vanilla bean or 1 ts of vanilla paste (optional)
2 large ripe avocados
1/4 cup lemon, lime, grapefruit or orange
1/4 honey, coconut nectar, maple syrup
1/2 cup coconut oil, liquid form
Place all base ingredients in a thermie, blender or food processor & blend until well combined & icky sticky
Line round cake tin (21cm) with baking paper. Spread the base mixture into tin & place in fridge or freezer until the filling is ready.
Place all filling ingredients except the coconut oil in food processor & process on high speed for 2-3 minutes until silky smooth. Scrap down sides & re-blend. Slowly drizzle in the coconut oil & blend on low speed.
Pour avocado citrus mixture over the chilled base & place in freezer overnight or at least 2 - 3 hours before serving.
Rich in mono-unsaturated fat, fab for heart health & aids in lowering blood pressure - contains potassium, vitamin K, folate, vitamin B & C ~ hail “Ävocado”
Though this recipe has been altered, the credit goes to Dr Libby Weaver & Chef Cynthia Louise - a couple of amazing ladies whom I adore.
Blessings & keep shining,