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TANGY LIME TART

VGN, R, DF, GF, Refined Sugar Free
8 20 mins
Crust:
  • 2 cups (300g) cashews
  • 1 cup (80g) desiccated coconut
  • ½ cup (85g) dates
  • 4 tbsp rice malt
  • 1 tsp vanilla powder
  • 2 tbsp lime juice
  • Pinch of salt
Filling:
  • 4 large ripe avocados
  • ½ cup (120ml) lime juice (approx. 5 limes)
  • ¼ cup (80g) lime zest (approx. 8 limes)
  • ½ cup (120ml) rice malt
  • 1 tsp vanilla powder
  • Pinch of salt
  • + extra 2 limes + 1 tbsp zest for decorating
Method:
  • Line a 25cm round cake tin with baking paper.
  • In a food processor, process cashews until they have broken down into small pieces.
  • Add all other ingredients and process until combined. Mixture should stick together.
  • Press into the base of cake tin and refrigerate.
  • For the filling, place all ingredients into the food processor and process. It should reach a mousse-like consistency.
  • Pour the filling over the crust and freeze till set.
  • Decorate with sliced limes and zest.
  • Remove from freezer approx. 1-2 hours before you are ready to eat.