Ravneet Gill’s Avo Lime Pie

Method

Step 1
Preheat oven to 180°C/160°C fan/350°F/Gas 4.

Step 2
For the biscuit, add the plant-based butter, golden syrup, sugar, flour and ground ginger to a food processor and blitz together. Spread the mixture out onto a baking tray and bake for 12-15 minutes until the mixture has dried out and is turning a golden brown. You may need to mix the biscuit crumbs while in the oven to ensure an even bake throughout.

Step 3
Once baked, allow to cool slightly before transferring back to the food processor and blitzing again to a fine crumb. Set aside 2 tablespoons of biscuit crumb.

Step 4
Melt the chocolate in a microwave in small bursts, stirring frequently to make sure it doesn’t burn. Alternatively, melt in a bowl set over a pan of simmering water, stirring frequently to make sure it doesn’t burn. Once fully melted, mix the remaining biscuit crumbs into the chocolate, then set aside to cool a little.

Step 5
Blow up the balloons to the size of an avocado. Spread a layer of the chocolate biscuit mixture over half of each balloon to create an ‘avocado skin’.

Step 6
Balance the balloons on small bowls so the chocolate is on the top, then transfer to the fridge to set.

Step 7
With the remaining chocolate biscuit mix, roll into 2 small balls, about the size of an avocado stone. Roll the chocolate balls in the set aside biscuit crumb, then place in the fridge to set.

Step 8
For the filling, blitz all the ingredients in a food processor until smooth and combined.

Step 9
For assembly, once the avocado shells have set, pop the balloons and gently peel them away from the chocolate biscuit shells. Fill the shells with the avocado filling.

Step 10
Place the biscuit balls in two of the avocado halves. In the other two, use a spoon to create a dip where the stone would have been.