For the crust
16 pitted dates, coarsely chopped
2 cups (skinless) slivered almonds
2 tablespoons coconut oil (solidified)
For the filling
1 cup coconut water
Juice from 1 lemon
1 tablespoon plus 2 teaspoons (2 packets) unflavored powdered gelatin
2 cups plain low-fat Greek-style yogurt
1 ½ cups shredded sweetened coconut
2 teaspoons vanilla extract
For the crust: Combine the dates, almonds and coconut oil in a food processor; pulse until well incorporated. Press the mixture into the bottom of a 9-inch springform pan; use a piece of wax paper if you don't want to get sticky hands. Wipe out the food processor bowl.
For the filling: Heat the coconut water in a microwave-safe bowl on high for a few seconds, until it is hot but not boiling. Add the lemon juice, then stir in the powdered gelatin until it has dissolved.
Combine the yogurt, coconut and vanilla extract in the food processor; pulse to blend, then add the gelatin mixture and puree until smooth. Pour on top of the crust, leveling the surface.
Cover and refrigerate for at least 3 hours and up to overnight.
To serve, dip a knife into very hot water before cutting each piece. Makes 10 to 12 servings.
Nutrition per serving (based on 12): 240 calories, 10 g protein, 19 g carbohydrates, 15 g fat, 6 g saturated fat, 0 mg cholesterol, 40 mg sodium, 3 g dietary fiber, 14 g sugar.
Adapted by Sarah Waybright of WhyFoodWorks, from recipes at www.barerootgirl.com and www.bonappetit.com
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