RAW LIME TART WITH CACAO CRUST

RAW LIME TART WITH CACAO CRUST

By onegreenplanet.org - Tiana Haines

LIME TART WITH A CACAO CRUST [VEGAN, GLUTEN-FREE]

For the Crust:

16 Medjool dates, seeds removed

150g/1 cup raw buckwheat groats

75g/1/2 cup raw macadamias

40g/1/2 cup desiccated coconut

2 tablespoons cacao powder

1 tablespoon coconut oil

For the Filling:

4 medium avocados

120ml/1/2 cup lime juice

70g/1/3 cup coconut oil

170g/1/2 cup maple syrup

Zest of 1 lime

Instructions

For the crust  -  blend together all ingredients until combined (don’t over blend as the crust is better a bit crumbly).  Line a round springform cake tin at the bottom only with baking paper and press the crust into the tin, transfer into freezer while making the filling.

Cut avocados in half, remove seeds and scoop filling out, place in blender along with all remaining filling ingredients, and blend until smooth.  Pour on the base the spread evenly with the back of a dessert spoon, place back into freezer for 3-4 hours.  Take out and add optional toppings, like lime zest and pistachios.  Store in fridge or store in freezer until ready to serve.