By Treasure De La Cruz
Recipe from ‘Sweet Gratitude’ by Matthew Rogers and Tiziana Aplio Tamborra, from Cafe Gratitude.
I worked at Cafe Gratitude in Berkeley, California for 5 years, one year as a baker and the other 4 years managing farmers markets, catering, wedding cakes and a line of products in grocery stores. I would eat these desserts guiltlessly for breakfast. This is a nontraditional item for Thanksgiving but will be a sure hit. I’m drooling just thinking about it.
EQUIPMENT NEEDED:
Food Processor and Blender
9-inch pie pan or spring form pan
CRUST:
• 1 1/4 cups pecans
• 1 1/4 cups macadamias
• 1/4 cup finely chopped dates
• 1/4 tsp vanilla
• 1/8 tsp salt
FILLING:
• 3/4 cup lime juice
• 1 cup avocado
• 1/2 cup agave,
• 1/4 cup coconut milk
• 2 tsp vanilla
• 1/8 tsp salt
• 2 Tbsp lecithin
• 1/2 cup coconut oil + 2Tbsp
For the crust, process the ingredients for the crust in a food processor with the “S” blade attachment, until small and crumbly. Press into greased (with coconut oil) 9-inch pie pan or spring form pan.
For the filling, in blender- put all ingredients except lecithin and coconut butter and blend until smooth. Add lecithin and coconut butter, blending until well incorporated. Pour into prepared crust. freeze for 1 hour, or until firm.
Give it a try and let us know how you liked it!
