So lovely, refreshing and tasty. Traditionally this would have a biscuit base, but I have swapped this for a lovely nutty base and removed condensed milk for a more natural, filling, with added avocado for more essential fatty acids. I don’t think this needs any sweetener.
Nutritional information Per Serving
2.8g net carbohydrates
Top Tip: To get the most juice out of your lime, press down roll on the table with your hands for a few minutes.
200g ground nuts, (I use pecan, walnut, almond, brazil, hazelnut and ground in the food processor)
2 ripe avocados, mashed
4 limes, zest and juice
1 lemon zest and juice
180g cream cheese
300g extra thick double cream
1 tsp gelatine powder (mixed with 75ml water)
Ground the nuts in a processor to give you 150g of ground nuts (any of your choice)
Place these in a bowl and add the melted butter. Combine well.
Place into your greased or lined flan dish. Use your fingers and press down evenly. If you can, go around the edges to form raised sides
Once flat and even, pop into the fridge to help set.
Place all the filling ingredients into a bowl and whisk with your food mixer until evenly combined.
Pour onto your nut base and smooth.
Place back into the fridge and leave to set (around 2 hours).
You can decorate with whipped cream and slices of lime.