Raw Avocado, Mango & Lime Tart

By Chef: Kelly Fielding
Posted: April 9, 2015


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There is something about the creaminess of the avocado, the sweetness of the mango and the tartness of the lime that just makes this dessert perfect! Great for a warm spring or summer day- its a little like a bite of sunshine.


  • 1/3 cup of sunflower seeds
  • 1/3 cup of coconut flakes
  • 1/3 cup of soft dates
  • 1/2 a ripe avocado
  • 1 medium size ripe mango
  • 1 lime- juice and zest
  • 1/2 cup of cashews, soaked for 4 hours then strained and rinsed well
  • 5 drops of vanilla flavour stevia
  • 1/3 cup of coconut oil
  • 2 tablespoons of almond milk


  1. For the crust- combine the seeds, coconut and dates in a food processor and pulse until the mixture comes together, it should be a sticky dough but still have texture.
  2. Press the base into 2 small 11cm spring form tins. I love using these small size cake tins, you can use a larger tin or if you want a full size cake, simply double the recipe (both the base and filling- its easy!)
  1. For the filling- place all the ingredients into your high speed blender and blend until completely smooth. This may take a few minutes. Try placing the mango and liquids in the blender first to assist the blending process! You can add a dash more almond milk if you need a little more liquid but the mixture should be quite thick!
  2. Pour the filling evenly into the two cake tins and place in the fridge to set for 2-3 hours.
  3. Top with passionfruit pulp and enjoy!