We could probably afford to renovate our kitchen if we didn’t eat so many avocados. They are delicious on toast, thicken a salad dressing and with the aid of a little ninja trick, perfect in a tart.
We served this Avocado Lime Tart on last November’s Walpole to Demark tour on the Bibbulmun Track and people went gaga for it. We had several request for the recipe so rather than keep the deliciousness to ourselves and our walkers, we thought we would put it out to the world. We hope you enjoy!
(For big tin – served 14)
1 cup raw almonds/cashews
2 cup desiccated coconut
8 medjool dates, seeds removed (or abt 10 – 15 regular dried dates, soaked for a bit in boiling water)
1 tsp vanilla essence
pinch of salt
Place the ingredients into your food processor or blender. Blend at high speed until the mixture comes together. Depending on the speed of your blender you may need to add extra dates or some coconut oil/butter.
Press the base into a 28cm round spring form pan, you can line the base with baking paper or grease with coconut oil/butter if you would like too. Place the base into the freezer to set.
zest and juice of two limes (or maybe three if small – I used three on Walpole to Denmark).
2 big or 3 small ripe avocados
4 rounded tablespoons honey/maple syrup
3 tablespoons coconut cream*
*keep a tin of coconut milk in the fridge and use the thick solid part that forms on the top for this recipe.
Place zest into food processor and blast until fine, scraping down sides a few times (or chop zest finely).
Add rest of ingredients and blend until well combined.
Spread the topping over your base and return to the fridge/freezer for approximately one to two hours to set.
Cut and enjoy (I had mine in the freezer but let it thaw on the serving plates before eating it).