A tangy three layered delight…
Who doesn't love a cool tangy treat?
Base
2 T lemon juice
1 T coconut spread
1 apple
10 apricots
½ avocado
1 T fresh lemongrass
2 T flax seeds
Blend in high speed blender. Layer base layer in dessert cups.
Middle Layer
1 c soaked (at least 8 hours) and rinsed and macadamia nuts.
½ c coconut liquid (60% coconut meat + 40% water)
½ c coconut flakes
4 T honey
4 pitted fresh cherries
Pinch of salt
½ avocado
Blend until creamy adding more coconut liquid or water as necessary. Add onto base layer, leaving room for glaze. The avocado can be omitted but then use less coconut liquid. You will probably have some extra nut cream but it is difficult to blend a smaller quantity.
Glaze
1 t lemon juice
½ t vanilla extract
1 T coconut liquid
½ t lemon zest
2 T honey
Whisk by hand and spread on top of second layer
Top with shredded coconut, chocolate nibs or fruit. Chill in freezer before serving. Store in refrigerator. For a nut free dessert omit middle layer and top off with glaze. Makes approximately 6 dessert cups.
