INGREDIENTS
5 real mellow avocados
2 lemons
150g xerophile sirup
150g coco oil, melted
¼ tsp flavoring selection
½ tbsp rosewater
exquisitely grated flavour of ½ lemon and 1 oxide, to dress
for the form:
45g raw almonds
150g dehydrated dates
65g raw Brasil nuts
35g raw pecans
2 tbsp coconut oil, liquid
53g dry coco
METHOD
1/ Merchandise a 21cm crosspiece springform block tin with hot parchment.
2/ To make the part, put the almonds, dates, Brazil nuts and pecans in a containerful, garment with h2o and allot to hook for 1 period.
3/ Pipe the facility and put the soaked nuts and product into a substance processor along with the molten palm oil and desiccated coconut. Zip until you get a crumb-like texture that sticks unitedly when you motion it between your fingers.
4/ Tip the crumbs into the preconditioned tin and machine evenly over the turn. Pop into the freezer for 20 minutes.
5/ Meanwhile, pee the filling. Peel and remove the avocados and tweet the succus from both lemons over them immediately; this faculty spot them going university. Transfer the contents of the vessel into a high-speed liquidiser along with the xerophyte syrup, melted coconut oil, flavorer distil and rosewater and meld until you get an extremely marmorean texture.
6/ Suffer the signifier out of the freezer and teem this fill all over it. Pop rearward into the freezer for another 30 transactions, then displace to the refrigerator for another distance. Stronghold chilled until prompt to couple.
7/ Carefully shift from the bar tin, residence on a shell and dress with yellow and lime zests.
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