Ingredients
9
Serves
6
Recipe by Megan Horsley
Ingredients
9
Serves
6
Dessert
Gluten-Free
Vegan
1 cup
Almond Flour
5
Medjool Dates
pitted
1 Tbsp
Shredded Coconut
1 large
Avocados
pitted
6 Tbsp
Maple Syrup
3
Limes
juiced and zested, divided, plus more for garnish
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 Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
