These vegan no-bake avocado lime tarts are full of nourishing ingredients. The lime adds a zip to the creamy avocado and cashews in the rich and velvety filling. Although these tarts are simple to whizz together, they will need an hour in the freezer to firm up. You can store them in the freezer, if you like, and just pop them in the fridge 10 minutes before serving to let them thaw slightly.
Author: Kate Hackworthy from Veggie Desserts + Cakes
For the bases:
55gunsweetened dessicated coconut
For the avocado filling:
2ripe avocados pitted and peeled
100graw unsalted cashewssoaked in water for at least 4 hours (or overnight)
1tbspunsweetened dessicated coconut
To make the bases: Line a 12-cup muffin pan with paper cases.
Combine all the base ingredients in a food processor and whizz until the mixture comes together into a sticky meal. If necessary, add a teaspoon of water and process again.
Press a heaped tablespoon of the mixture into the base of each muffin cup and press down firmly, then place in the freezer whilst making the filling.
To make the avocado filling: Whizz all the ingredients in a blender or food processor until smooth. Pour onto the bases, smooth the tops and sprinkle with coconut and lime zest. Transfer to the freezer for 1 hour, or until firm.
Place in the refrigerator for 10 minutes to soften before serving. If not eating right away, store in the freezer then thaw slightly in the fridge before serving.