Raw Key Lime Tart
Raw Key Lime Tart
Try out this quick and simple dessert recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Cooking Time 20 minutes
  • Yield 4 servings
  • ¾ cup hazelnuts
  • ¾ cup walnuts
  • ⅓ cup almond meal
  • ½ cup Medjool dates
  • 2 tablespoons virgin coconut oil melted
  • Filling:
  • 2 avocados, pitted
  • 2 limes, juiced
  • 1 teaspoon lime zest
  • 1-2 tablespoon maple syrup, depending on preference
  • Pinch salt
  • 1 tablespoon coconut oil, melted
  • ¼ teaspoon vanilla bean extract or paste
  1. In a food processor blend all of the base ingredients to rough dough, set aside.
  2. To make the filling, place all of the ingredients in a food processor and blend until a smooth consistency is reached.
  3. To assemble, press 1 tbsp. of the base mixture into a glass, top with a spoonful of filling and extra lime zest, repeat with remaining mixture, place in fridge to let set.
  4. Alternatively, grease a springform cake tin, press the base mixture onto the base of the pan, pour the topping over and place in fridge until set.

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