Ingredients
For the Crust:
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1 cup shredded unsweetened coconut
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1 cup raw walnuts
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½ cup Medjool dates, pitted
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½ teaspoon sea salt
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1 tablespoon coconut oil (optional, for binding if needed)
For the Filling:
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2 ripe avocados
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½ cup raw cashews (soaked in water for at least 6 hours, then drained)
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¼ cup fresh lime juice or key lime juice
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1 tablespoon lime zest
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¼ cup pure maple syrup (or honey, if not vegan)
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1 tablespoon melted coconut oil
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½ teaspoon vanilla extract
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Pinch of sea salt
Optional Toppings:
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Additional lime zest
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Coconut flakes
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Thin lime slices
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Crushed nuts for texture
Special Tools Recommended:
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Food processor or high-speed blender
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Silicone mini muffin tray or non-stick tart molds
Ingredient Preparation:
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Soak the cashews overnight or in hot water for 1 hour.
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Soften dates in warm water for 10–15 minutes if they are not soft.
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Prepare your mini tart molds by lightly greasing or using a silicone tray for easy release.
Instructions
- Prepare the Crust
- Add shredded coconut, walnuts, and sea salt to a food processor.
- Pulse until the mixture is finely ground but still has texture.
- Add pitted dates and pulse again until everything sticks together and forms a moist dough.
- If the dough seems too dry, add a tablespoon of coconut oil to help bind it.
- Shape the Tart Bases
- Divide the crust mixture evenly among 12 mini tart molds or muffin tin cups.
- Press the crust into the base and up the sides to create a shell.
- Use your fingers or a spoon to press it firmly so it holds together well.
- Place the trays in the freezer for 20–30 minutes to firm up while preparing the filling.
- Make the Lime Filling
- In a blender or food processor, combine the following:
- Avocados
- Soaked and drained cashews
- Lime juice
- Lime zest
- Maple syrup
- Melted coconut oil
- Vanilla extract
- A pinch of sea salt
- Blend on high until completely smooth and creamy.
- Taste and adjust:
- Add more lime juice for tang
- Add more syrup if you prefer it sweeter
- Scrape down the sides and blend again if needed.
- In a blender or food processor, combine the following:
- Fill the Tart Shells
- Remove the tart shells from the freezer.
- Spoon the filling evenly into each shell or pipe it for a more decorative presentation.
- Smooth the tops with a spatula or the back of a spoon.
- Chill Until Set
- Refrigerate the filled tarts for at least 2 hours until the filling becomes firm.
- Alternatively, freeze for 30–45 minutes if you’re in a rush.
- Once set, gently remove the tarts from their molds.
- Garnish and Serve
- Top each tart with your choice of:
- Lime zest
- Coconut flakes
- Lime wedges
- Crushed pistachios or almonds
- Serve chilled. These tarts are best enjoyed cold and can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.
- Top each tart with your choice of:
Notes
- Soaking Cashews:
- Soft cashews blend smoother. If short on time, soak in hot water for 30 minutes.
- Always drain and rinse soaked cashews before use.
- Choosing Avocados:
- Use avocados that are just ripe—not overly soft or stringy inside.
- Ripe avocados should yield slightly when gently squeezed.
- On Dates:
- Medjool dates are ideal for this recipe. If yours are dry, soak them for 10–15 minutes in warm water.
- Texture Adjustment:
- If the crust is crumbly, add a bit more coconut oil.
- If the filling is too thick, add 1–2 teaspoons of lime juice or water to thin it out.
- Make-Ahead Friendly:
- Tarts can be made a day or two in advance.
- Store without garnishes, then decorate just before serving.
- Nut-Free Version:
- Substitute sunflower seeds or pumpkin seeds for walnuts in the crust.
- Use silken tofu or coconut cream instead of cashews in the filling.
- Prep Time: 30 minutes