How To Make Raw Coconut Avocado Lime Tarts

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Recipe adapted from: Raw Coconut Avocado Lime Tarts

Ingredients

Base

1 cup pitted dates

1 cup walnut pieces

1/2 cup unsweetened, shredded coconut

1 Tbsp coconut oil

1/4 tsp salt

Filling

2 ripe avocados, pitted and peeled

1 cup raw cashews, soaked 4 hours (up to overnight)

1/4 cup coconut oil, melted

3 Tbsp lime juice

2 Tbsp maple syrup

Topping

1 Tbsp unsweetened, shredded coconut

2 tsp lime zest

Directions

Line 24 mini muffin tins with paper liners, set aside.

Prepare base - Combine dates, walnuts, coconut, coconut oil, and salt in a blender (or food processor) and process until mixture comes together. You can add 1 tsp of water if necessary.

Press 1 1/2 tsp of mixture firmly into each of the muffin cups.

Place in freezer while you prepare the filling.

Prepare filling - Wipe out the blender (or food processor) with a paper towel and then place all of the the filling ingredients: avocados, cashews, coconut oil, lime juice, and maple syrup into the blender (or food processor).

Process the filling until smooth, scraping down sides as necessary. This will take 3 - 4 minutes - you want to make sure it is very smooth and not lumpy.

Scoop 1 Tbsp of filling into each muffin tin, on top of the base. Smooth the tops.

Sprinkle each tart with a pinch of coconut and lime zest.

Pop into the freezer until ready to serve - at least one hour. These will last, covered, in the freezer for a week or more.

Simply let them sit out for 5 to 10 minutes before serving so they can soften a bit.

You can add a bit more maple syrup if you want them sweeter but I find with the dates in there it is just right with the 2 Tbsp.

NOTE - with the cashews - soak them at least 4 hours, up to overnight. You do NOT need to use any of the soaking liquid in this recipe. Only the cashews are needed.