This dessert contains no gluten, dairy, grains or sugar (or nuts if you like), and is naturally sweetened with stevia. It comes from the naturalfamilywilderness blog, and is a nice treat using activated (soaked) nuts & seeds. In the place of almonds you can use more pumpkin seeds for the nut free version. The spirulina is a good detoxifying tonic for the body, and the avocado and nuts provide essential fats and proteins to make you feel satisfied after just a little piece.
- 1/3 cup Pumpkin Seeds
- 1/3 cup Raw Almonds
- 3 cups filtered water
- 1/4 cup Fine Coconut Flakes
- 2 dates pitted
- 2 tablespoons Coconut Oil softened
- 1/4 teaspoon Himalayan Salt
- 1 avocado
- 3/4 cup Coconut Milk divided
- 1-1/2 tablespoons gelatine powder
- 2 limes zest and juice
- 1 teaspoon Spirulina Powder
- 1/8 teaspoon Stevia Extract
Combine the pumpkin seeds and almonds with water and soak 8 hours or overnight.
Drain the seeds and almonds in a fine mesh sieve and rinse well.
Add the soaked seeds and nuts to a food processor, along with the shredded coconut, pitted dates, softened coconut oil, and salt.
Process until a dough-like consistency is reached.
Turn out the “dough” into a 7″ tart pan and press the dough into the pan with your fingers. If the dough is sticking to your hands, moisten them with water.
Set the crust in the fridge while you make the Raw Avocado-Lime Filling
- Add 1/4 cup of the coconut milk to a saucepan and sprinkle the gelatin evenly over the surface of the milk.
Gently warm the milk/gelatine over medium heat and whisk in the gelatin until there are no lumps remaining.
Transfer the milk/gelatine mixture to a blender or food processor.
Add the remaining coconut milk, avocado, lime juice and zest, spirulina, and stevia. All ingredients must be room temperature, or the gelatin will cause everything to “gel” while blending!
Blend until completely smooth.
Pour into the prepared nut/seed crust.
If desired, dot the top of the filling with extra coconut milk and make swirls or designs in the filling by running a toothpick through the dots of coconut milk.
Refrigerate for 4 to 6 hours, or until set.