Author Fannélie Stammégna, Importations Nobelhaus Inc.
Equipment
Tescoma bar mould
Ingredients
150gof pitted dates
60gof water
45gof grated coconut
80gpecans
1pinchof salt
3largeripe avocados (400 to 450 g)
75glime juiceabout 3 limes
80gmaple syrup
30gof coconut or margarine oil
200 to 300gof fresh raspberries
Instructions
Put dates and water into mixing bowl. Heat 2 min / 100° / speed 1 then mix 5 sec / speed 5.
Add grated coconut, pecans, and salt then mix again 5 sec / speed 5. Garnish bar moulds to 3/4 of capacity (or 10 to 12 Mason jar lids), and pack the mixture well. Reserve in the freezer.
Wash and dry mixing bowl. Add avocados, lime juice, maple syrup, and coconut oil. Mix 15 sec/speed 5. Garnish moulds with this avocado-lime puree using a spoon or a ladle, over the coconut, pecan and dates mix. Reserve in the freezer for at least 2 hours.
A few hours before serving, remove the tartlets from the freezer, unmould, and place on a serving platter. Garnish with fresh raspberries, then return to the refrigerator until the last moment.