Thai Basil Avocado and Kaffir Lime Leaf Mango
THE BASE (Makes 1 base)1-1/2 cups (180g) walnuts6 Medjool dates, stones removed1/8 teaspoon sea salt1 tablespoon waterFILLING 1: Thai Basil Avocado3 to 4 ripe avocados (240g), skin and stones removed1 small bunch (25g) fresh Thai basil, leaves only, chopped1/4 cup lime juice (about 3 to 4 limes)6 tablespoons agave nectar3 tablespoons coconut oil, meltedFILLING 2: Kaffir Lime Leaf Mango1 cup (200g) flesh of very ripe mangoes1 cup (150g) raw unsalted cashews, soaked overnight (or at least 6 hours) and drained10 to 15 kaffir lime leaves, middle ribs removed and finely sliced1/4 cup lemon juice (about 2 to 3 lemons)1/4 cup agave nectar1 tablespoon coconut oil, melted1 teaspoon turmeric powder (optional, for color)TOPPINGSFresh berries like strawberries, blueberries, raspberries, and blackberriesChopped Thai basil and kaffir lime leaves (optional)
To make the base, place walnuts, dates, sea salt, and water in a food processor and process until the mixture starts clumping together into a sticky ball of cookie dough. Transfer the mixture to an 8-inch springform pan or pie pan (see notes above) and press until evenly spread out. If you are using a pie pan, bring the dough up the sides. Freeze. Note that this recipe makes 1 base and you will need to double the recipe to make another base. To make the Thai Avocado Basil cake, place the avocado flesh, Thai basil leaves, lime juice, agave nectar, and coconut oil in the food processor and process until smooth and creamy. Pour the filling over the frozen base and even out with a spatula or the back of a spoon. Freeze overnight or at least 6 hours. To make the Kaffir Lime Leaf Mango cake, place the mango flesh, soaked cashews, kaffir lime leaves, lemon juice, agave nectar, coconut oil, and turmeric powder in the food processor and process until smooth and creamy. Pour the filling over the frozen base and even out with a spatula or the back of a spoon. Freeze overnight or at least 6 hours. Once the cake is set, remove from the freezer and allow it to thaw for 5 minutes before removing it from the pan. This step is not necessary if you're serving it straight on the pie pan. To serve, arrange the berries of your choice on top of the cake. Sprinkle with chopped Thai basil and kaffir lime leaves. Slice and serve immediately for an ice cream-like texture or thaw for 20 to 30 minutes at room temperature for a softer texture. Enjoy!