Raw Coconut Lime Tart
This raw Coconut Lime Tart is vegan, gluten-free, and made without refined sugars for a healthier twist on this refreshing dessert.
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Servings: 8 people
Calories: 196kcal
Ingredients
Coconut Crust
- 1 ½ cup shredded coconut, unsweetened
- ¼ cup flax meal
- 6 large dates, pitted
- 1 tablespoon coconut oil, melted
- 1 tsp. vanilla extract
- pinch of salt
Coconut Lime Filling
- 1 cup fresh, young coconut meat, about 2 coconuts
- 1 small avocado
- ⅓ cup freshly squeezed lime juice
- ¼ cup + 2 tbsp raw agave nectar or coconut nectar
- 1 tsp. coconut extract
- zest of 2 limes
- pinch of salt
- 2 tbsp coconut oil, melted
Instructions
- To make the crust, blend together the ingredients for the tart shell in a food processor until moist and sticks together when pressed. Divide into four 4'' tart shells (or one 9'' shell) and press evenly into shell, filling the bottoms and sides. Place in the refrigerator while preparing the filling.z
- To prepare the filling blend all the ingredients together in a food processor or high powered blender. Scoop into chilled tart crusts and spread even, smoothing the top with an offset spatula. Place tarts in the freezer until frozen solid. (2-4 hours) Once frozen all the way through, remove tarts from pans with a knife. Let thaw for 20 minutes before serving. Top with shredded coconut and a lime wedge.
- Store in the freezer.
Nutrition
Calories: 196kcal | Carbohydrates: 11g | Protein: 1g | Fat: 16g | Saturated Fat: 12g | Sodium: 47mg | Potassium: 138mg | Fiber: 3g | Sugar: 8g | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.8mg