Popular Conditions & Diets
Ingredients
9
Serves
6
Recipe by Megan Horsley
Ingredients
9
Serves
6
1 cup
Almond Flour
5
Medjool Dates
pitted
1 Tbsp
Shredded Coconut
1 large
Avocados
pitted
6 Tbsp
Maple Syrup
3
Dessert
Gluten-Free
Vegan
Limes
juiced, zested, divided
1/4 tsp
Coconut Oil
softened
1/4 tsp
Sea Salt
1/2 cup
Coconut Whipping Cream
optional
1
Cut six 3-inch x ½-inch strips of parchment paper and place them in six spots in a regular-sized muffin tin.
2
Add the almond flour, dates and shredded coconut to a food processor and pulse until the mixture resembles wet sand and comes together between your fingers.
3
Divide the mixture evenly between the six muffin tin spots and press it up the sides to create a tart shape.
4
Wash out the food processor and add the avocados, maple syrup, juice of three limes, zest of two limes, coconut oil and sea salt. Process until smooth and adjust flavour to your liking as needed.
5
Divide the avocado mixture evenly among the tarts and smooth the tops with a spoon or spatula. Freeze for 1 to 2 hours, or until the tarts have set but are not stiff and frozen.
6
Meanwhile, whip the whipping cream with a whisk or a hand blender until light and fluffy, about 5 minutes. Sweeten with maple syrup if desired.
7
Garnish the tarts with whipped cream, the remaining zest and additional lime wedges, if desired. Enjoy!
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
