We had a beautiful Christmas day. The kids were excited, the food was delicious and everyone was joyous. By 6pm the little man was exhausted, he was still in good spirits but we could see it was time for bed. Our kids typically retire for the day at the same time so our daughter thought it was great staying up ‘late’ with Mum and Dad while her brother slept.
The three of us sat in the lounge room. I was curled up under my blanket with Lu at my feet and her dad on the opposite couch. Lu started reading us a chapter book she had received from her Great Gran for Christmas. It was this same Gran who taught me the magic of books and I love that she is passing it on to my children as well.
As her Dad and I sat there, listening to our daughter read away, her legs out stretched and curled up with mine, we couldn’t help but wonder where our baby had gone. Our eyes met and I knew our minds were consumed with the same thoughts. When did our tiny little bundle become this clever, delightful, compassionate girl? When did the crawling turn into walking and the walking into running? When did the words turn to sentences and the sentences to paragraphs? When did the finger food turn to self-feeding and then to making her own lunch. When did the bedtime stories change from Mum reading picture books to Lu reading novels?
Surely this couldn’t have all have taken place already? Wasn’t it only yesterday that we met our baby girl?
1 cup raw almonds (use this base to make the recipe nut free)
1 cup desiccated coconut
5 medjool dates, seeds removed
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
Place the ingredients into your food processor or blender. Blend at high speed until the mixture comes together. Depending on the speed of your blender you may need to add extra dates.
Press the base into a 20cm x 20cm spring form pan, you can grease this with macadamia oil if you would like too. Place the base into the freezer to set.
2 ripe avocados
3 rounded tablespoons honey
2 tablespoons coconut cream*
zest and juice of one lime, the one I used was large and we think it worked perfectly.
*I keep a tin of coconut milk in the fridge and use the thick solid part that forms on the top for this recipe.
Place the ingredients into your blender or food processor and blend until well combined. I find it works best to start at a higher speed and then reduce it. There is no need to be a pedantic about this. Mine isn’t silky smooth and still it is lovely.
Spread the topping over your base and return to the freezer for approximately one to two hours to set. Cut and enjoy.