Avocados and limes are in season right now, and the time is perfect for making this tart. Make sure you look for avocados which have lovely bright green flesh – it will make the green colour of the filling look extra special!
1 cup raw almonds
1 cup desiccated coconut
12 dried dates, soaked in water for 10 mins
2 ripe medium-sized avocados
1/3 cup lime juice
1/3 cup coconut nectar
1/4 cup coconut oil, liquid
2 400g tins coconut cream, turned upside down and placed in the fridge overnight
1/4 tsp vanilla powder
Lime zest and slices to garnish.
Let’s do this!
To make your base, combine all base ingredients in a food processor, and process until the mixture starts to stick together. If you need to bring the mixture together, add a couple of teaspoons of water and process again.
Press into the base and up the sides of a 20cm loose base flan tin.
To make the filling, blend the avocados, lime juice and coconut nectar together in a high speed blender until smooth and creamy. Then, add the coconut oil and blend until combined.
Pour your filling into the base and pop in the freezer.
To make the “meringue” top, turn the tins of coconut cream the right way up, open and gently tip off the excess water (you can save this for a smoothie). Gently stir the vanilla powder through the thickened coconut cream. Spoon into a piping bag with a star-shaped nozzle. The mixture should be about the thickness of toothpaste, if not, pop it in the freezer for a few minutes.
Use your piping bag to create beautiful “meringues” on top of your tart and then freeze.
Remove your tart from the freezer 10-15 minutes before serving.
Garnish with lime slices and a sprinkle of lime zest.
Note: If you don’t have a piping bag and star-shaped nozzle, you can just spoon the coconut cream on top in little dollops. It will still be delicious!
Photos by the very talented Wandertrail.Please note: This blog post contains affiliate links. But I only endorse products that I love and totally believe in!
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