Macaroon Key Lime Avocado Pear Torte

This dessert is kind of crazy looking and I have to admit U.G. L. Y!

I mean how many people like bright green colour in their dessert?.... LOL BUT.......It fits this category.....

Fluffy avocado lime flavoured filling tops a crispy coconut almond macaroon crust and topped with a delish caramelized pear topping.

It really is delish~Low in Fat and High in Protein

The sugars can be substituted for a Paleo diet.

Step 1: Macaroon Crust

Macaroon:
2 egg whites

1/4 tsp cream of tartar powder

1/2 cup sugar

1/4 cup coarsely chopped almonds

2 cup desiccated coconut flakes

Beat egg whites with tartar powder in a stand mixer with a whisk on high.

When the eggs start to thicken and become fluffy begin to slowly add the sugar.

Whisk to a stiff peak.

Slowly fold in the almonds and coconut.

Spread into a well greased false bottom pan or spring form pan.

Bake for 40min at 300F the crust should not be brown. Cool to the touch.

Step 2: Avocado Filling

Filling:

3 ripe avocado

1 cup silken tofu

pinch of salt

1/3 cup + 2 tbsp sugar

1 tsp each vanilla, brandy extract

2 key limes zested and juiced

1/3 cup vanilla coconut milk or almond milk

Blend all ingredients together into a smooth puree.

Spread over the Macaroon Crust.

Step 3: Caramelized Pears

Topping:
5-6 rip Bartlett pears, peeled, seeded and sliced

1/4 cup brown sugar

2 tbsp coconut oil

pinch of nutmeg

Add sugar and oil to a skillet on med. high heat. Stir to melt sugar. It will brown and caramelize.

Drop in the pears and cook (approx. 7 min.) stirring gently to brown.

Turn off heat. Bring to room temp.

Prep: Top the pears and caramel sauce over the filling.

Refrigerate for 1 hr. only as the colour may darken, but it will not affect the flavour or freshness.

Step 4: Caramelized Pears

Topping:

5-6 rip Bartlett pears, peeled, seeded and sliced

1/4 cup brown sugar

2 tbsp coconut oil pinch of nutmeg

Add sugar and oil to a skillet on med. high heat. Stir to melt sugar. It will brown and caramelize.

Drop in the pears and cook (approx. 7 min.) stirring gently to brown. Turn off heat. Bring to room temp.

Prep: Spread the filling into the shell and top with pears and caramel sauce. Refrigerate for 1 hrs. only as the colour may darken, but it will not affect the flavour or freshness.