Stu: This is my favourite healthy dessert recipe right now for the simple reason that it tastes so good, I kid you not. I could talk about the goodness of the protein, fibre and healthy fats but you’ll forget about this when you take your first bite, enjoy 🙂
Base
- 1/2 cup coconut flakes
- 3/4 cup almond flour
- 3/4 cup Superfood Protein Blend (coconut flavour)
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- a pinch of pink salt
Filling
- 2 medium (barely ripe) avocados
- 1/2 cup unsweetened cacao powder
- 3/4 cup grade maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla
Garnish
- Toasted coconut flakes
- Raspberries work well too
Method
- Preheat oven to 180 degrees and brush a suitable flan/tart tin with a little coconut oil
- Using a food processor, combine the coconut flakes, almond flour and pink salt and mix until until you get medium size crumbs. Now add the maple syrup and coconut oil and blend until you get the consistency of coarse sand.
- Place the mixed ingredients into your tin and spread to make an even layer. Try to come up the side of the pan about 1/2 inch. Once the crumbs are nice and even press them further to ensure that they are compact. You can use the base of a cup or measuring jar for this step.
- Bake the crust for around 15 minutes or until lightly golden brown, keep a close eye on it so it does not burn. When ready, and allow it to cool for a few minutes then put it in the freezer for 15 minutes to cool completely.
- Now make the filling by combining all of the ingredients in a food processor, and blend until the mixture is smooth. You may need to scrape down the bowl half way through this step.
- When done, pour the filling onto the cooled crust, and spread into an even layer
- Garnish with toasted coconut flakes and raspberries and then place in the fridge for at least 1 hour.
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