RAW KEY LIME TARTS

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