“There are some things you can’t share without ending up liking each other, and knocking out a twelve-foot mountain troll is one of them.”
― J.K. Rowling, ‘Harry Potter and the Sorcerer’s Stone’
I can’t take credit for this scrummy number. My friend, Rachel, put me onto it. She made it for me when I visited her for a wee AIP lunch one sunny Friday afternoon.
And, I love it.
AIP is our twelve-foot mountain troll. Rachel’s and mine. It brought us together. But we like to think we would have found each other anyway. Some friends are like that.
Have you got a Rachel or two in your life?
The beauty of this baby is that you can whip it up in no time and pop it into the fridge to set. And its easy-peasy. Not to mention 100% AIP compliant, too.
It’s the perfect antidote to the old AIP conundrum of what to treat yourself to when you are constrained by the dairy-free, grain-free ‘sweet’ restrictions of the elimination phase. And, while it does contain a little coconut oil, it doesn’t have the coconut milk or cream of many AIP treats.
So, a big thank you to Rachel. A zingy little number that checks all the boxes!
- 3 large or 4 small ripe avocados
- ⅓ cup honey
- ¼ cup coconut oil, melted
- ⅓ cup freshly squeezed lime juice
- Zest from 2 limes, halved
- pinch of sea salt
- 1 tablespoon desiccated coconut (optional garnish)
- Spoon the avocado flesh, honey, coconut oil, lime juice, zest from 1 lime and salt into your food processor and blitz until smooth. Taste for sweetness. Add more honey if required.
- Pop into pretty glass bowls and refrigerate for at least 2 hours.
- Mix the remaining zest with the desiccated coconut. Sprinkle over the top of each dish.
Bonus Time
“Friendship is unnecessary, like philosophy, like art…. It has no survival value; rather it is one of those things which give value to survival.”
― C.S. Lewis, ‘The Four Loves’
If you’re feeling adventurous (and you’ve successfully reintroduced nuts and have been busy activating them like crazy), Rachel’s lime mousse works beautifully in this raw tart case.
I’m a bit of a rustic type when it comes to playing around with tarts. Yours could look much more sophisticated if you like things a little more fancy-schmancy…
For an AIP-friendly version, omit the tart base and spoon the filling into pretty glasses for a lovely lime mousse
- ½ cup hazelnuts, preferably activated/saoked
- ½ cup almonds, preferably activated/soaked
- 8 large Medjool dates, destoned
- ⅓ cup shredded coconut
- a pinch of salt
- Pop all the crust ingredients into your food processor. Mix until they form a solid clump when squeezed between your fingers. This may take 2 - 3 minutes.
- Line a tart tin with cling film. Taking your time, using your fingers, press the crust mixture into the tart tin forming the pastry crust. Take care to do this as evenly as possible (although, I'm a fan of the rustic look!)
- Place the tart tin in the freezer for at least an hour.
- Spoon the filling into the tart crust, smoothing the top. Return to the freezer for at least two hours.
- Remove your tart from the freezer 20 minutes before serving. Lift the edges of the cling film to remove the tart. Garnish with the remaining lime zest.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable
Um, okay. I don’t usually do AIP desserts. I just ignore them. I act like they are imaginary. But I actually can’t ignore this one. I think I might have to make this tart. Because I’ve reintroduced nuts so I can!
Petra, I’ve made your fudge a million times, so it’s only fair you try my mousse!
Man, how good does this look!! I can’t do the tart (just yet) but the mousse is definitely on the cards. That green colour is intoxicating!
Thanks for your lovely words. Will battle trolls with you anytime! You made the mousse look fab. By the way, I think it would work with Eat Heal Thrive’s shortbread baked as a base, too.
2 of my favorite authors, 2 wonderfully green lime desserts… you’ve stolen my heart!
Awww shucks! I promise to give it back!
Thanks Miss Meg.
Ooh this looks good. I can’t do coconut, would this work Rachel if I subbed coconut oil for olive oil or lard?
Hi Kirsten – this dessert works because the coconut oil hardens in the fridge. Rachel suggests if you have reintroed cocoa, then cocoa butter might work… Neither of us have tried this and you’d have to emulsify REALLY well before refrigerating.
Ah yes I thought as much that’s why I suggested lard. Maybe not very palatable.
No not reintro’d anything yet. Never mind I will put it on file for the future.
Thanks for the reply.