Raw Coconut Avocado Lime Tarts

I can be a little judgy at times when it comes to food. I admit it. 

I need to be more open minded, especially when it comes to healthier choices. Take these tarts for example. They are raw, vegan, gluten free, very little added sweetener, and over all quite good for you. My first reaction? Eeeew. 

That makes me terrible, right? I knoooooooow. 

One of my coworkers had made them and brought them to work for everyone to try. I was skeptical but tried one. I am so glad I did. I fell in love with them. I asked if he would be willing to share the recipe with me and he did! 

Here's the thing you guys; the texture is a perfect combination of silky smooth filling and crunchy chewy base. The flavors are this lovely mix of coconut, lime, date, and nut. 

So flippin' good. 

Raw Coconut Avocado Lime Tarts

Ingredients

Base

1 cup pitted dates

1 cup walnut pieces

1/2 cup unsweetened, shredded coconut

1 Tbsp coconut oil

1/4 tsp salt

Filling

2 ripe avocados, pitted and peeled

1 cup raw cashews, soaked 4 hours (up to overnight)

1/4 cup coconut oil, melted

3 Tbsp lime juice

2 Tbsp maple syrup

Topping

1 Tbsp unsweetened, shredded coconut

2 tsp lime zest

Directions

Line 24 mini muffin tins with paper liners, set aside.

Prepare base - Combine dates, walnuts, coconut, coconut oil, and salt in a blender (or food processor) and process until mixture comes together. You can add 1 tsp of water if necessary.

Press 1 1/2 tsp of mixture firmly into each of the muffin cups.

Place in freezer while you prepare the filling.

Prepare filling - Wipe out the blender (or food processor) with a paper towel and then place all of the the filling ingredients: avocados, cashews, coconut oil, lime juice, and maple syrup into the blender (or food processor).

Process the filling until smooth, scraping down sides as necessary. This will take 3 - 4 minutes - you want to make sure it is very smooth and not lumpy. 

Scoop 1 Tbsp of filling into each muffin tin, on top of the base. Smooth the tops. 

Sprinkle each tart with a pinch of coconut and lime zest. 

Pop into the freezer until ready to serve - at least one hour. These will last, covered, in the freezer for a week or more. 

Simply let them sit out for 5 to 10 minutes before serving so they can soften a bit. 

You can add a bit more maple syrup if you want them sweeter but I find with the dates in there it is just right with the 2 Tbsp. 

NOTE - with the cashews - soak them at least 4 hours, up to overnight. You do NOT need to use any of the soaking liquid in this recipe. Only the cashews are needed. 

Pop over to Carol's Chatter and say hi! We're sharing our recipe at her fun foodie round up.