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🍰 Creamy Avocado Lime Tart

344 kcal · 30 min · 4 servings

Ingredients

• 110 g liquid coconut oil
• 100 g Medjool dates (pitted)
• 200 g almond kernels
• 6 organic limes
• 4 ripe avocados
• 70 ml maple syrup
• 30 g coconut flakes (4 tbsp)

Instructions

1. 1. Line a tart pan with baking paper.
2. 2. Ensure the paper overhangs the edges by about 3 centimeters.
3. 3. Brush the baking paper with one tablespoon of coconut oil.
4. 4. Cut the dates into small pieces.
5. 5. Put the dates, almonds, and 50 grams of coconut oil into a blender.
6. 6. Blend the ingredients until finely crumbled.
7. 7. Press the mixture firmly onto the bottom of the pan.
8. 8. Smooth the base mixture evenly.
9. 9. Set the pan aside to chill.
10. 10. Wash four limes thoroughly under hot water.
11. 11. Pat the limes dry.
12. 12. Cut the limes in half.
13. 13. Squeeze the juice from the lime halves.
14. 14. Cut the avocados in half.
15. 15. Remove the pits from the avocados.
16. 16. Scoop out the flesh from the shells.
17. 17. Dice the avocado flesh roughly.
18. 18. Put the avocado flesh, lime juice, maple syrup, two tablespoons of coconut flakes, and the remaining coconut oil into the blender.
19. 19. Blend everything until smooth.
20. 20. Spread the cream over the prepared base.
21. 21. Smooth the cream.
22. 22. Refrigerate the tart for four hours.
23. 23. Place the tart in the freezer for 20 to 30 minutes to firm up.
24. 24. Slice the remaining limes into very thin rounds.
25. 25. Remove the tart from the freezer.
26. 26. Decorate the tart with the lime slices.
27. 27. Sprinkle the tart with coconut flakes.
28. 28. Serve the tart.

Nutrition per serving

• kcal: 344
• Protein: 6 g · Fett/Fat: 29 g · Carbs: 14 g