Raw Lime Avocado Tart

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A crust of shredded coconut and macadamia nuts for a tropical twist + buckwheat for crunch paired with a creamy, dairy-free pie filling made from avocado, young coconut meat, vanilla, and plenty of fresh lime. Oh, and don’t forget the cashew coconut cream topping!  If you could use a little sensorial getaway right now, here is your ticket.

 

Ingredients

Crust
  • 1 cup macadamia nuts
  • 1 cups shredded coconut
  • 1/2 cup sprouted, dried buckwheat (or additional coconut)
  • 1/8 teaspoon sea salt
  • 8 soft medjool dates, pitted and chopped
Filling
  • 1 1/2 cups avocado
  • 1 1/2 cups young coconut meat or soaked cashews (drained)
  • 1/4 cup lime juice
  • 2 Tbsp organic lime zest
  • 1/3 cup plus 1 Tbsp raw coconut nectar or maple syrup
  • 1/4 tsp sea salt
  • 2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
  • 1/4 cup raw coconut oil (warmed to liquid)
Cream topping
  • 3/4 cup raw cashews pieces (preferably soaked overnight)
  • 1/4 cup coconut water
  • 1 cups fresh young coconut meat (or additional soaked cashews if not available)
  • 3 Tbsp raw coconut nectar or maple syrup
  • 1/4 tsp sea salt
  • 1 teaspoons vanilla and seeds of half a vanilla bean
  • 1/4 cup raw coconut oil (warmed to liquid)

Instructions

  1. For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs.
  2. Add the sea salt and dates and process until the mixture starts to come together when squeezed.
  3. Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.
  4. For the filling, combine avocado, coconut, lime juice and zest, nectar, sea salt, and vanilla in a food processor and process until smooth.
  5. With the motor running, slowly add the coconut oil and process for a minute.
  6. Pour the filling into the crust, and place in the freezer to firm up, about 2 hours or so.
  7. Meanwhile, to make the topping, combine the cashews, coconut water, sea salt, nectar, and vanilla and process until smooth.
  8. Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again).
  9. Place the topping in the freezer for about 30-45 minutes until it firms up to frosting consistency. Once frosting consistency, move to the fridge until ready to use.
  10. Once the filling has set, place the topping in a pastry bag and pipe decoratively over the tart. Serve! Store extra in the fridge.
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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