Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
For the Crust
1 cup raw almonds
1 cup shredded coconut, toasted
1/2 cup roasted pistachios
1/2 cup pitted dates
1/3 cup coconut oil, melted
1 tsp lime zest
1 tsp vanilla paste
Pinch of sea salt
For the Filling
4 avocados, pitted and skins removed
250mL COYO Vanilla Bean Frozen Yoghurt
1 tsp lime zest
Juice from 6 limes
1/3 cup maple syrup
1 cup coconut oil , melted
Pinch of sea salt
To Serve
500g COYO Vanilla Bean Coconut Yoghurt
Lime zest
Lime glaze
METHOD
Grease a pie tin with coconut oil.
In a food processor, combine all the crust ingredients and blend until the mixtures crumbly and sticks together easily.
Empty the crust mixture into the well-greased pie tin and firmly push crust mixture into the bottom and up the sides until an even layer of crust is covering the entire pie pan. Place in the fridge to set.
In a blender add all filling ingredients and blend until creamy smooth. Adjust sweetness with maple syrup to taste, then pour mixture into the chilled crust smooth out the top using a spatula. Place complete pie in the freezer for up to 2 hours or until firm.
Place 500g of coconut yoghurt in a bowl chilled over ice. Beat the yoghurt with an electric hand beater for 5 minutes until desired thickness is achieved.
To serve, remove the tart from freezer, cut into wedges with a hot knife and place on a plate. Dollop whipped COYO on top and dust with extra lime zest and lime glaze for extra tartness.