Lime Tart

Serves: 16

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Ingredients

For the base:

• 2 cups almonds
• 15 medjool dates, pitted
• 2 tablespoons coconut oil

For the filling:

• 5 ripe avocados
• Juice of 5 limes
• ½ cup agave syrup
• 4 tablespoons coconut milk
• Zest of 1 lime

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Instructions

Base:

1. Grind: Place the almonds in a food processor and process for about 1 minute until finely chopped, but not to the point of flour.
2. Add Ingredients: Add the dates and coconut oil to the processor and blend until a sticky mixture forms.
3. Press: Transfer the mixture to a 20-25 cm tart pan and press it evenly into the base using a spatula. Set aside.

Filling:

1. Blend: Scoop the flesh of the avocados into the food processor. Add lime juice, lime zest, agave syrup, and coconut milk. Blend until smooth and creamy.
2. Assemble: Pour the filling over the base and spread it evenly.
3. Freeze: Place the tart in the freezer for about 1.5 hours to set. It should be firm but not frozen.

Decorate and Serve:

1. Just before serving, garnish the tart with extra lime zest.

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Tip:
For an even creamier texture, you can substitute the coconut milk with coconut cream.