Ingredients

The following ingredients have 4 Servings
  • 100 g dates (ideally medjool, chopped)
  • 100 g cashew nuts (ideally soaked in water for a few hours)
  • 20 g desiccated coconut
  • 1 tablespoon ground flaxseed (linseed)
  • 2 ripe avocados
  • 1 limes (zest and juice)
  • 60 ml maple syrup

Instruction

  • Grease four 10 cm loose bottomed mini tart tins - if you don't have these you can use ramekins instead.
  • Place 100g chopped dates*, 100g cashews, 20g desiccated coconut and a tablespoon ground flaxseed in a food processor or blender and process until well combined.
  • Put a few spoonfuls of the date mixture into the bottom of each tin and press down with your fingers.
  • Place in the freezer while you make the filling.
  • Clean the food processor or blender then place the avocado flesh, the lime juice, half of the zest and the maple syrup into the food processor.
  • Pulse until completely combined.
  • Remove the tart crusts from the freezer and pour over the filling.
  • Replace in the freezer for at least an hour. Remove 10 minutes before serving and then carefully remove from the tins. If you've used ramekins you'll probably need to eat them straight from the dish.
  • Enjoy!