Vegan Key Lime Tart
Servings Prep Time
16serves 30mins
Servings Prep Time
16serves 30mins
Ingredients
  • 1cup almonds120 grams
  • 1/2cup cashew nuts, unsalted60 grams
  • 1/2cup medjool dates, fresh90 grams
  • 1/4cup desiccated coconut25 grams
  • 1/2tsp salt2.5 grams
  • 2tsp coconut oil melted10 mls
  • 3 & 1/2 avocadoes420 grams
  • 2tbsp lime juice40 mls
  • 2tsp lime zest4 grams
  • 1/2cup reduced fat coconut cream120 grams
  • 2/3cup maple syrup166 mls
  • 2tbsp shredded coconut20 grams
Instructions
  1. Line a springform tin with baking paper.
  2. To make the base process almonds, cashews, dates, desiccated coconut, salt and 1 teaspoon of coconut oil until it comes together.
  3. Press this mixture into the lined tin going slightly up the sides and pop in the fridge.
  4. Scoop out the flesh of the avocados and add to the processor with lime juice and zest as well as coconut cream, maple syrup and the remaining teaspoon of coconut oil.
  5. Blend until smooth and pour onto base.
  6. Garnish the cake with shredded coconut and pop in the freezer to set.
  7. To serve, remove from the freezer and allow to thaw slightly before cutting. Keep leftovers in freezer in an airtight container.
Recipe Notes

194 calories per serve

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 Vegan Key Lime Tart
Vegan Key Lime Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Cuisine Vegetarian
Keyword dessert
Prep Time 30 mins
Servings
serves
Ingredients
  • 1 cup almonds 120 grams
  • 1/2 cup cashew nuts, unsalted 60 grams
  • 1/2 cup medjool dates, fresh 90 grams
  • 1/4 cup desiccated coconut 25 grams
  • 1/2 tsp salt 2.5 grams
  • 2 tsp coconut oil melted 10 mls
  • 3 & 1/2 avocadoes 420 grams
  • 2 tbsp lime juice 40 mls
  • 2 tsp lime zest 4 grams
  • 1/2 cup reduced fat coconut cream 120 grams
  • 2/3 cup maple syrup 166 mls
  • 2 tbsp shredded coconut 20 grams
Course Desserts
Cuisine Vegetarian
Keyword dessert
Prep Time 30 mins
Servings
serves
Ingredients
  • 1 cup almonds 120 grams
  • 1/2 cup cashew nuts, unsalted 60 grams
  • 1/2 cup medjool dates, fresh 90 grams
  • 1/4 cup desiccated coconut 25 grams
  • 1/2 tsp salt 2.5 grams
  • 2 tsp coconut oil melted 10 mls
  • 3 & 1/2 avocadoes 420 grams
  • 2 tbsp lime juice 40 mls
  • 2 tsp lime zest 4 grams
  • 1/2 cup reduced fat coconut cream 120 grams
  • 2/3 cup maple syrup 166 mls
  • 2 tbsp shredded coconut 20 grams
Vegan Key Lime Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line a springform tin with baking paper.
  2. To make the base process almonds, cashews, dates, desiccated coconut, salt and 1 teaspoon of coconut oil until it comes together.
  3. Press this mixture into the lined tin going slightly up the sides and pop in the fridge.
  4. Scoop out the flesh of the avocados and add to the processor with lime juice and zest as well as coconut cream, maple syrup and the remaining teaspoon of coconut oil.
  5. Blend until smooth and pour onto base.
  6. Garnish the cake with shredded coconut and pop in the freezer to set.
  7. To serve, remove from the freezer and allow to thaw slightly before cutting. Keep leftovers in freezer in an airtight container.
Recipe Notes

194 calories per serve