Coconut lime tart

Coconut lime tart

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Serves
8
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
80g soft medjool dates, pitted
125g raw macadamia nuts
40g unsweetened desiccated coconut
75g pepitas

Filling

Quantity Ingredient
210g fresh avocado
90ml freshly squeezed lime juice
1 tablespoon finely grated lime zest
160g coconut butter, softened
140g tinned coconut cream
90ml rice malt syrup
coconut flakes, to garnish
lime zest, to garnish

Method

  1. Grease a 3 cm deep 28.5 cm × 18 cm loose-based rectangular flan (tart) tin with coconut oil.
  2. Blend all the base ingredients and 30 ml water in a high-speed blender or food processor until the dough starts to stick together.
  3. Using the back of a spoon, firmly press the base mixture evenly into the prepared tin, spreading evenly along the base and sides of the tin to form a shell. Freeze for 30 minutes.
  4. Blend all the filling ingredients except the garnishes in a high-speed blender or food processor until smooth and creamy.
  5. Pour this filling over the crust and smooth with a spatula. Freeze for 3 hours.
  6. Once set, gently remove your tart from the tin and transfer to a serving plate. Garnish with the flaked coconut and lime zest.
  7. Allow the tart to stand at room temperature for 15 minutes before slicing and enjoying!
  8. Store in an airtight container in the freezer for up to 1 week.
Tags:
wholefood
allergy-friendly
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