Ingredients Serves 12
- 1 cup walnuts
- 1 cup shredded coconut
- 1/2 cup (9) dates
- 2 ripe avocados
- 2 tbsp lime juice (juice of 1 lime)
- 1 tsp lime zest
- 3 tbsp agave syrup
- 2 kiwis
For the bottom layer of tarts we will need 1 cup of walnuts, 1 cup of shredded coconut and 1/2 cup of pitted dates. First of all, soak the dates in a hot water for about 30 minutes. After soaking the dates will be very soft.
Place the walnuts and the shredded coconut into your blender and grind to a fine powder.
Next, add the dates and blend until the consistency is smooth and sticky.
Grease the cupcake dish with some oil. Divide the nut mixture between 12 cups and press with a spoon to shape an even bottom layer.
Now let's prepare the top layer. Zest the lime and squeeze the juice out of it. Peel and roughly cut the avocado's pulp.
Place avocado, lime juice and zest and agave syrup into a blender and process until perfectly smooth and creamy. To get the right consistency you need really ripe avocados, and if you are not sure how to choose ripe avocados, check this article.
Allocate the creamy mixture between the cups, I used about 1.5 tablespoons for each tart.
Peel and slice the kiwi. Place one piece of kiwi over avocado layer. Freeze for one hour before serving. Afterthat, store the tarts in a fridge. Huge thanks to Christal from Nutritionist in the Kitch blog for this creative recipe!