By Kate Hackworthy
These vegan no-bake avocado lime tarts from Veggie Desserts and Cakes – Carrot Cake and Beyond are full of nourishing ingredients. The lime adds a zip to the creamy avocado and cashews in the rich and velvety filling. Although these tarts are simple to whizz together, they will need an hour in the freezer to firm up. You can store them in the freezer, if you like, and just pop them into the fridge 10 minutes before serving to let them thaw slightly.
For the bases
100g pitted dates
100g unsalted walnuts
55g unsweetened desiccated (dried flaked) coconut
1 tbsp coconut oil
1/4 tsp salt
For the avocado filling
2 ripe avocados, pitted and peeled
100g raw unsalted cashews, soaked in water for at least 4 hours or overnight
50g coconut oil, melted
3 tbsp lime juice
100g maple syrup
2 tsp lime zest
1 tbsp unsweetened desiccated (dried flaked) coconut
2 tsp lime zest
To make the bases
Line a 12-cup muffin pan with paper cases.
Combine all the base ingredients in a food processor and whizz until the mixture comes together into a sticky meal. If necessary, add a teaspoon of water and process again. Press a heaped tablespoon of the mixture into the base of each muffin cup and press down firmly, then place in the freezer while making the filling.
To make the avocado filling
Whizz all the filling ingredients in a blender or food processor until smooth. Pour onto the bases, smooth the tops and sprinkle with coconut and lime zest. Transfer to the freezer for 1 hour, or until firm.
Place in the refrigerator for 10 minutes to soften before serving. If not eating right away, store in the freezer, then thaw slightly in the fridge before serving.
An unedited version of this recipe is published in Veggie Desserts and Cakes – Carrot Cake and Beyond by Kate Hackworthy (Pavilion Books, £14.99).