This recipe comes from foodie Queen and all-round hero, Alicia Cooper.
Alicia is UK Brand Manager at Drink Maple who believes that the meaning of life is brunch (we agree!). She's a super runner bean, who lives in lycra. 💪

What’s your favourite food indulgence?
Ooh my foodie indulgence, would probably have to be a large jar of crunchy peanut butter & a spoon. Bread just slows me down.


What is the ingredient that you couldn’t live without?
I would say super simple but bananas. Literally so versatile and I can use them in pretty much everything I love to eat.


What’s your favourite place to lol at the weekend?
Probably back home in the Kent countryside with the canine crew. 


cute dog


All you need for this recipe is a 20cm loose base tart tin, a blender and self-control.

Ingredients:
Base:
• 150g pecans
• 150g almonds
• 75g hazelnuts
• 1 tsp sea salt
250g pitted medjool dates that have been soaked in boiling water for a few hours
• 1 tbsp almond butter

Filling:
• 3 ripe avocados
• 100g coconut oil
• 1 big bar D&D Goji & Orange
• 1 vanilla pod
• Pinch of sea salt
• 50g raw cacao powder
• 4 tbsp maple syrup



Method:

1. Simply blitz all the base ingredients together, carefully flatten into the tart tin & freeze for a few hours.
2. In the meantime, make the filling by melting the Doisy & Dam
3. In a nicely cleaned blender, add all the filling ingredients and melted D&D until smooth
4. Spoon & flatten over the frozen base and chill again for a few hours before eating
5. Top with strawberries or fruit of your choice.
6. Then eat

This superdelish tart is perfect for a dinner party dessert, or chopped into slices for a mid-afternoon snack.
You can read some of Lis’ foodie tips on her blog or follow her adventures over on Instagram