Adapted Hemsley & Hemsley recipe
As a lot of you may know from following me on Instagram, I’ve been suffering quite badly from migraines for the past week or so, due to the exertion of going down to Cornwall I think. I wasn’t well enough to make it out at all last week or do any baking and so by the weekend I felt very deflated and frustrated. I wanted to feel like I’d achieved something, other than making it through each day (which I know is a big achievement but still). Mum kindly offered to help me bake something as I couldn’t really manage on my own, so that is what we did Saturday morning
I have made these tarts before but I wanted to perfect the recipe before I shared it with you. These tarts are rich, tart, creamy and totally satisfying! And, whats more … they are made with completely natural ingredients and packed full of vitamins and healthy fats! They’re vegan, gluten free and sugar free! How can they be creamy if they’re dairy free?? Because of the magic that is avocados! Yep. Avocados. You would never guess though because the avocado taste is undetectable, they just make the filling rich and silky! This is the perfect summer desert!
For the base:
25g desiccated coconut
35g cacao nibs
90g pitted dates
1 1/2 tbsp coconut oil, melted
For the filling:
3 ripe avocados
100ml lime juice (roughly 5 limes)
85 ml coconut oil, melted
Zest of 1 lime
Preheat the oven to Gas mark 3.
Place the pecans and coconut on a baking-tray and bake in the oven for eight minutes, until toasted.
Add the pecans and coconut to a food processor along with rest of the base ingredients. Process until the mixture is crumbly and sticks together when pressed between fingers.
Line the bases of 8 small tart tins with baking-paper and tip some of the base mixture into each one – adding roughly the same amount to each. Press the base down firmly with the back of a plastic spoon. Transfer the tart tins to the fridge while you make the filling.
Add all of the filling ingredients to the food processor and blend until the mixture is completely smooth. Check for taste – add more lime juice or honey according to preference, but it’s best to keep this nice and tangy. Remove the tins from the fridge and pour some of the filling into each one. I filled mine right to the top. Put the tins back in the fridge for several hours or over night.
When the tarts are ready, push the bases up from the bottom. Transfer to a plate, decorate with a slice of line and serve. I had one last night with a dollop of Coyo yoghurt. Delicious