This avocado lime tart has a creamy avocado coconut filling with a dates and seeds or nut crust. It’s super easy to make, vegan and gluten-free!
- 2 cups seeds and/or nuts
- ½ cup of dates pitted and chopped
- ½ cup of cocoa butter
- 1 pinch of salt
- 4 avocados
- ½ cup of lemon juice
- ½ cup of honey
- ½ cup of coconut oil
- 1 tsp vanilla power
Melt the cocoa butter au bain-mair. In a food processor, grind the seeds/nuts into a rough flour. Then, add the dates, a pinch of salt and mix everything together. Then, press the crust into a spring form and refrigerate until firm.
Process avocados, lemon juice, honey, coconut oil and vanilla powder in a food processor for 5 minutes until smooth. Put the filling on top of the crust and refrigerate the tart for at least 6 hours.
This also looks nice in small muffin sized cups – for this version, put the crust into small silicon muffin forms, refrigerate and take out of the mold before putting in the filling.
Decorate with lime or lemon slices.
- 1 pound ripe figs washed, stems removed and chopped
- 2 tablespoons maple syrup
- Zest from 1 lemon
- 2 tablespoons of lemon juice
- 1 teaspoon vanilla extract
For the crust
- 1½ cups gluten free rolled oats
- ⅔ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil melted
- 2 tablespoons maple syrup
- Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper and grease with non-stick spray.
Start by making the fig jam filling. In a medium or large pot, combine figs and maple syrup over medium heat, stirring occasionally until bubbling and thickened (15-20 minutes). Add 1-2 tablespoons of water if the mixture is sticking to the sides or burning at all. Remove from heat and stir in lemon zest, lemon juice, and vanilla extract. Let cool while preparing the oatmeal crust.
In a mixing bowl, whisk together oats, almond flour, tapioca flour, coconut sugar, baking soda and salt.
Add melted coconut oil and maple syrup to oat mixture and stir until combined.
Reserve 1/2 cup of the oatmeal crumble and press the remaining oat mixture into the prepared baking pan.
Next, carefully spread the crust with the fig mixture. Crumble the remaining oat mixture evenly over the fig mixture and gently pat it down.
Bake for 20 minutes or until lightly browned. Cool completely before cutting into 16 equal squares. Keep leftovers covered in the refrigerator.
So, finally here is “Mimi’s Banana Cream Pie recipe” from our fabulous ‘DoGoodRetreat’ at the magic Finca Osa Major in Mallorca.
Mix ½ cup of walnuts, 1 cup of almonds; ¼ cup of cashew and chop 5 medjool dates in a food processor and blend until it is a rough mix. Then, push the mixture into a mold and put the banana slices on top of crust.
Take 2 cups of soaked cashew nuts (soaked overnight) and rinse them. Put 1 banana, 2 tbs coconut oil and 1/4 (or 1/2) cup of maple syrup, 1 vanilla bean (in pieces – whole bean) in a blender and process everything until it becomes a smooth cream. Spoon the mixture onto the crust. Then, put it in the freezer (take out of the freezer one hour before eating).
Whipped Cream for topping banana pie
Use the blue Dragon LHT coconut cream. Drain the coconut water (you can use it for something else); break block in pieces and beat to cream with a little bit of maple syrup according to taste.
200g cashew nuts
200ml Agrestis Foglia d’Argento OliveOil
4 garlic cloves
Roma tomatoes for decoration
Place all ingredients in a food processor. Mix well for a few minutes. Serve with spaghetti or gnocchi and tomato slices. Enjoy!
- 125 g raspberries
- 100 g dark chocolate
- 80 g flour
- 20 g cacao powder
- 1 tsp baking powder
- 5 eggs
- 200 g sugar
- 125 ml Agrestis Bell’Omio
Lay out a square baking pan with a piece of baking paper. Preheat oven to 180 degrees (circulating air 160 degrees).
Break chocolate into pieces and melt in a metal bowl over a hot water bath. Let it cool lukewarm.
Meanwhile mix flour, cocoa powder and baking powder. Whisk the eggs, sugar and a pinch of salt for at least 5 minutes until very creamy. Add OliveOil. Then add the flour mixture and melted chocolate quickly.
Pour the pastry into the baking pan. Cover with raspberries. Bake in a hot oven on the middle rack for 27-30 minutes. Allow to cool completely. Then remove from the baking pan with a knife and lift out using the baking paper. Cut into squares.
For 3 persons
12 Argentinian shrimp tails
4 slices of fresh ananas
2 tbsps Gran Verde extra virgin OliveOil
2 tbsps extra virgin OliveOil
1 teaspoon cane sugar
Wash and shell the shrimps, then remove the intestine. After that, drain and dry using paper towel.
Marinate the shrimps for a couple of hours in a mixture of 2 tbsp of Gran Verde OliveOil, salt and ground pepper, mixing every now and then. Cut the slices of pineapple into 4 parts then start caramelise the sugar adding 2 tablespoons of extra virgin OliveOil and a hint of chilli powder; brown the pineapple as long as it is brightly colored. Leave to cool and then stick 2 pieces of shrimp and 1 of pineapple on each skewer, or alternate the fish and the fruit to get a sweeter taste.
For 2-3 Persons
- 1 Aubergine
- 1 clove of garlic
- 100g sundried tomatoes
- 150g Feta
- 1 bunch parsley (alternatively also frozen parsley)
- 250g Penne
- salt and pepper
- Agrestis Bell Omio OliveOil
- 1/2 tsp dried thyme
Wash and cut the Aubergine into dices (ca. ½ cm). Peel the garlic and chop it into small pieces. Cut the sun-dried tomatoes into thin stripes. Cut the feta into small dices. Wash and shake dry the parsley and cut the leaves.
Cook the penne according to the packing instructions. Meanwhile, heat the OliveOil in the pan and add aubergine and garlic and fry it. Season with thyme, salt and pepper at low heat. Add the tomatoes and stir well and cook it for 3 Min.
Drain the penne and add the aubergine, tomatoes, feta and parsley. Mix well. Serve with some pepper and thyme on top.
Tip for variation:
You can use gnocchi instead of Penne and mozzarella instead of feta.
• 500 g gnocchi
• 1 bunch flat parsley
• ½ cup grated parmesan
• 2 Tbsp lemon juice
• 2 cloves garlic – chopped or grated
• ¼ tsp salt
• ½ cup good quality strong OliveOil (i.e.Agrestis Argento)
Rinse the parsley well and shake off water. Remove the leaves from the stems and place them into the food processor (keep some for decorations) and add the peeled garlic, parmesan cheese, and lemon juice. Pulse until you like the consistency. Slowly add the OliveOil through as you continue to pulse the mixture. Add salt to your liking. Cook the pasta according to the package directions . Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool 5 minutes and then return it to the pot. Add some of the reserved pasta water to the pesto until smooth but not running. Add to gnocchi and mix. Add for decoration some fresh parsley
• 4 apricots
• 15 ml olive oil
• 1.5 tbsp honey
• 100g creme fraiche
• 2 springs of lavender (fresh or dried)
• 2 tbsp chopped walnuts
1. Roast walnuts in pan without any oil
2. Wash apricots, and cut them in half
3. Put olive oil and honey in a pan and heat up slowly
4. Put apricot halfs face down into the pan and fry slowly. Add the lavender while frying
5. Decorate the apricots with the Creme fraiche on a plate and top with walnuts and olive oil – honey – lavender sauce form pan