Prep time
10 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
4
Ingredients
- 1 x 400g can butterbeans, drained
- ¼ red bell pepper, deseeded
- 3 dried ready-to-eat apricots
- 2 tbsp flaxseed oil or extra-virgin olive oil
- 1tbsp lemon juice
- 1 garlic clove crushed
- 55ml/1¾floz water
- 1 tsp smoked paprika
- ¼ tsp cumin
- 1tbsp fresh coriander leaves
- Salt and black pepper to taste
Prep time
10 minutes
Difficulty
Easy
Cooking time
120 minutes
Servings
10
Ingredients
- For the Base
- 2tbsp raw cacao powder
- 150g Nairn's oatcakes (Nairn's rough or gluten free original)
- 100g soft pitted dates
- 2tbsp melted coconut butter
- 1tbsp vanilla extract
- 1tsp cinnamon
- For the Filling
- 2 ripe avocados
- Zest and juice of 2 limes
- 40g raw cacao powder
- 140g honey, sweet freedom or agave nectar
- 100g coconut butter, melted
- Grated lime zest to decorate
