Cooking Instructions
1.
Put the
avocado (3)
, half of the
coconut pot (400 g)
, the
honey (85 g)
, the
vanilla essence (5 mL)
and the
lime zest and juice (4)
into a blender. Blitz until smooth and creamy, then set aside.
2.
For the crust, pulse
ground almonds (200 g)
,
raw, shelled pistachios (50 g)
,
desiccated coconut (50 g)
,
coconut oil (60 mL)
,
medjool dates (5)
and
cocoa powder (10 g)
in a food processor and until they form a crumble-like texture.
3.
To assemble, layer in six glasses, starting with the crumble, then adding the avocado filling, then the crumble again. Finish each with a
mini meringue (to taste)
decorated with a
black icing (to taste)
mouth and eyes.