Tart with lime and avocado cream


For the basics

Coconut – ¼ cup

Pecan Nuts – ½ cup

Dates – ½ cup

Lime peel – 1–2 tsp.

Salt – Pinch

For cream

Ripe avocados – 2 pcs.

Fresh Lime Juice – ¼ cup

Liquid honey or agave nectar – ¼ cup

Coconut oil – 1 tbsp.

Lime peel – 1 tsp.

How to cook:

Ingredients for the basics throw in a blender and chop until the dates turn into a sticky paste, keeping nuts, coconut chips and everything else together. Put the resulting mass into a baking dish and smooth it. Put in the freezer for as long as you prepare the cream.

Avocado, lime juice, honey, coconut oil and lime zest also mix in a blender at high speed to get a smooth mass, resembling a thick cream.

Remove the form from the freezer and pour the frozen base with cream. Smooth out and clean in the freezer for at least two hours, or better all night. Before serving, allow the tart to stand warm for 15 minutes, then cut and serve. Keep leftovers in the freezer so that the tart does not lose shape.


Rating: 1 out of 5.

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