Raw Key Lime Avocado Tarts 

Post by Megan Stulberg 

(Posted in advance on our Instagram here)

If you guys are sick of our raw dessert posts…then too bad! These key lime avocado cream tarts taste the way summer should feel: light and guiltless.

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INGREDIENTS:

For the crust…

  • 2 cups raw almonds
  • 1 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup

For the filling…

  • 10 key limes, juiced
  • 2 avocados, pitted and scooped
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup
  • 1 tbsp pure vanilla extract

DIRECTIONS:

1) In a high-speed food processor/blender combine almonds, coconut, oil and syrup until finely incorporated.

2) Line a standard cupcake pan with plastic wrap. Press the crust mixture into each cup firmly and evenly. Set aside.

3) Blend juice from key limes, avocado meat, oil, syrup and extract together into a smooth but workable cream.

4) Pour filling on top of each crust. Top with additional key lime slices for garnish if desired.

5) Place tray in freezer for 2 hours to set. Remove tarts from pan and let thaw at room temperature for 1 hour before serving.

Freeze leftovers immediately or avocado in cream will turn brown.

Makes approximately 9 servings.

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One thought on “Raw Key Lime Avocado Tarts 

  1. Pingback: RAW KEY LIME AVOCADO TARTS | Megan Stulberg

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