I have to thank social media outlet Instagram
for this amazing recipe, as I came across it whilst looking through my feed.
Nutrionistinthekitch.com is the author of this recipe and she has an amazing
website, with so many healthy, vibrant and inventive dishes listed for all to
view. Friday afternoon called for some creative baking and 12 of these little
bright green tarts were made in my kitchen. I do not often make raw food (as I
overdosed on a raw cheesecake once (I ate too many slices) and was very very
ill) however this tart is something special. Do not be scared of the green
colour or the amount of avocado in the tart, as the end result tastes fresh and
citrusy.
INGREDIENTS
Crust/Base
- coconut
oil, for greasing
- 1 cup
shredded unsweetened coconut
- 1 cup
walnuts
- heaped 1/2
cup pitted dates (soaked in warm water for 30 minutes)
Filling
- 2 1/2
avocados
- 1/2 cup
fresh lime juice
- 2
teaspoons lime zest
- 1/2 cup
honey
- 2
kiwifruit, skin peeled & thinly sliced, to garnish
PREPARATION
/ COOKING (of some description!)
1. Lightly grease a 12
cup muffin tin with coconut oil.
2. Combine the coconut
and walnuts in a food processor and blend until coarse. Add the dates and
process until the mixture starts to stick together. You may need to add a
splash of water or two to get the mixture to this point. Place 1 1/2
tablespoons of the date, walnut & coconut mixture into the bottom of each
muffin cup and press down gently, so that the mixture fills 1/3 of the
hole.
3. Place all the filling
ingredients into the food processor and process until smooth. Spoon a large
tablespoon of the filling into each muffin cup and smooth the top with a spoon.
Place a fresh slice of kiwi fruit on top of each tart.
4. Freeze for 60 minutes
/ 1 hour to set. Continue to leave in the freezer and remove a few minutes
before eating by placing the tart at room temperature.
Serves
/ 12
Total
Preparation time /
Serving
size / 1 tart = 192
calories
x Emily
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