GLUTEN/DAIRY/SUGAR FREE : VEG : PALEO
Serves 12
Base:
1 cups almonds
1 cups pecans
1/4 cup rice malt syrup
1/4 cup coconut oil
pinch celtic sea salt
Filling:
2 cups avocado flesh
1/2 cup cacao powder
5 tablespoons rice malt syrup
1/4 teaspoon cinnamon
pinch sea salt
Top:
Cacao nibs
For the base:
Combine all ingredients for base in a food processor and blitz to combine.
Spread evenly into a 20cm round spring form cake tin lined with baking paper then place in freezer to set for 30minutes.
To make the filling
Combine all ingredients in food processor and blitz until very smooth.
Spoon filling into the tart case, smooth over the top, and garnish with berries, cacao or cacao nibs.
Store in fridge until serving.
