Raw lime & coconut tarts

 

What you need:
(to make 12 tarts)

 

 150g almonds

100g desicated coconut

6 dates

1 vanilla pod

3 heaped tblsp coconut oil
3 coconuts
3 avocadoes
3 limes (zest & juice)

 

 

 

Method:

 

Use a food processor to blitz up all the almods first, until they start to form together, then place in a clean bowl. In the food processor, add the dates, vanilla seeds, 2 tablespoons of the coconut oil, and pulse together. Add some of the blitzed almonds and some of the desiccated coconut to the processor and pulse togther. Add all the mixture and the remaining desiccated coconut to the blitzed almonds in the clean bowl and stir together. You can use you hands. Plcae in the fridge to firm up.

Clean out the processor and add the meat from the coconut and pulse. Place into a clean bowl. Add the avocadoes, 1 tablespoon of the coconut oil, the lime juice and zest to the processor and blitz together. Add some of the coconut meat to the avocado mixture and pulse together. Add all the mixture to the coconut meat and mix together. Again, you can use your hands.

In a muffin tray, press in the almond mix with your fingers to form a tart case. Place in the fridge to firm. Once firmed, you can press over once again to thin out the tart case. Place the avocado mixture into the cases and place in the freezer overnight.

The next day, take the tarts out of the freezer and they should just pop out of the muffin tray. Once fully defrosted you can garnish with a wedge or slice of lemon.

You can replace the almonds with flax meal, and add agave to sweeten.