Avocado Lime Tart
The gluten‑free and lactose‑free avocado‑lime tart from Spoonsparrow can be prepared without an oven.
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 shredded coconut (4 tbsp)
Instructions
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1.
Line a tart pan with parchment paper, leaving a 3 cm overhang. Brush the paper with 1 tbsp coconut oil.
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2.
Cut dates into pieces and blend with almonds and 50 g coconut oil in a blender until finely chopped. Spread the mixture evenly on the pan base, press flat, and refrigerate.
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3.
Wash limes hot and pat dry. Halve four limes and juice them. Cut avocados in half, remove pits, and scoop out flesh. Roughly cube avocado flesh and blend with lime juice, maple syrup, 2 tbsp coconut flakes, and remaining coconut oil into a smooth cream. Spread the cream over the base and smooth it out. Refrigerate for 4 hours.
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4.
Afterward chill the tart for 20–30 minutes. Meanwhile slice remaining limes very thinly. Remove the tart from the pan, top with lime slices, and sprinkle with coconut flakes before serving.
