This is a raw and frozen tart that is delicious and flavoursome. The smooth top layer blends well with the rustic coconutty base.
There are 2 stages to this tart which are making the base and the top layer. The process is very quick and it sets in the freezer in a couple of hours.
Ingredients and method:
1 cup of nuts (I used raw activated almonds-your choice). If you want a smoother less rustic base you could use blanched almond meal. I like the base crumbly.
1 cup organic shredded coconut
8 large organic medjool dates (seeds removed)
Place all of the base ingredients in the food processor and whiz until well combined and broken down.
Have a pan greased and ready. I used one where the edge is serrated and the base comes out. Grease this well with coconut oil. Place the processed mixture into the pan and push down well with a spatula and then your fingers. It should be even and well compressed.
Carefully place the tart in the freezer for about 30 minutes to firm up. If you use the pan l did hold the base with your hand while you do this.
2 large avocados (skin and seed removed)
2 generous tablespoons of raw organic honey (gently melted)
Juice and zest of one lime
1/2 cup organic coconut oil (gently melted)
1/2 cup raw macadamia nuts
1/2 cup organic shredded coconut
Place all of the ingredients in the food processor and whiz until smooth.
Pour the lime mixture onto the frozen base and spread out evenly using a spatula.
When it is even place the tart gently in the freezer for a couple of hours.
Use a clean sharp knife to carefully cut the tart. Lift it onto the plate using a cake server. Serve by itself, with some fresh fruit or a topping of raw organic dark chocolate finely sliced.
This is a really lovely recipe and could be kept well covered in the freezer to use as required.
You can follow me daily on Instagram at holistic_paleo or Facebook at Holistic Wellness for Life. I am also on Pinterest, Twitter, Flickr and Tumblr.