Ingredients
120 g shortbread biscuits
50 g raw macadamia nuts
2 large ripe Hass avocados, flesh only
¼ cup lime juice
½ cup coconut cream
2 tbsp honey
pinch salt
To serve
1 lime, zest only
Method
1
In a food processor or blender, pulse the biscuits and macadamias to a fine breadcrumb texture.
2
Divide the base mixture evenly between four serving glasses.
3
Wipe down the food processor bowl with a clean paper towel and add avocado flesh, lime juice, coconut cream, honey and salt. Process for 5 minutes or until whipped and airy.
4
Using a spoon (or an ice cream scoop) divide the mixture between the prepared biscuit macadamia base.
5
Zest lime over the top and serve.
Note: To make this treat gluten-free, you can use gluten-free shortbread.
Ingredients
120 g shortbread biscuits
50 g raw macadamia nuts
2 large ripe Hass avocados, flesh only
¼ cup lime juice
½ cup coconut cream
2 tbsp honey
pinch salt
To serve
1 lime, zest only