Vegan avocado and lime tartlets
With a nutty crust and a filling packed with flavour and zing these Vegan avocado and lime tartlets will have you asking ” is that vegan?”
Recipe and styling by Sarah Dall
Photograph by Myburg du Plessis
MAKES 5 | TOTAL TIME 45 mins + overnight, to set
INGREDIENTS
BASE
- 100g pecan nuts
- 50g desiccated coconut
- 200g pitted dates
- 3 tbsp coconut oil, melted and at room temperature + extra, to grease
FILLING
- 80ml (⅓ cup) coconut oil, melted and at room temperature
- 1 large avocado, peeled, pitted and roughly chopped
- 50ml (about 2 limes) fresh lime juice
- Zest of 1 lime + extra, to serve
- 90g maple syrup
- Thinly sliced and quartered lime slices, to garnish
- A few mint leaves, to garnish
METHOD
PREHEAT the oven to 160°C.
BASE
TOAST the pecan nuts and desiccated coconut on a lined baking tray in the preheated oven until golden, 7 – 8 minutes. Set aside to cool.
PLACE the cooled toasted pecans and coconut, along with the dates and 3 tbsp melted coconut oil, into a food processor. Process until just combined. Divide the mixture among 5 lightly greased 10cm loose-bottomed, fluted tartlet tins. Press down firmly, covering the bases and sides, making sure you have an even layer throughout. Refrigerate to set, about 2 hours.
FILLING
PLACE the 80ml (⅓ cup) coconut oil and remaining filling ingredients into the cleaned food processor and blend until the mixture is completely smooth.
POUR the filling into the chilled bases. Cover and refrigerate overnight.
REMOVE from tins and serve the tartlets garnished with the lime zest, quartered lime slices and mint leaves.
FOOD TEAM TIP : For an extra-tangy flavour, double the quantity of the lime juice in the filling to 100ml.
Vegan avocado and lime tartlets
Ingredients
BASE
- 100g pecan nuts
- 50g desiccated coconut
- 200g pitted dates
- 3 tbsp coconut oil, melted and at room temperature + extra, to grease
FILLING
- 80ml (⅓ cup) coconut oil, melted and at room temperature
- 1 large avocado, peeled, pitted and roughly chopped
- 50ml (about 2 limes) fresh lime juice
- zest of 1 lime + extra, to serve
- 90g maple syrup
- thinly sliced and quartered lime slices, to garnish
- a few mint leaves, to garnish
Instructions
Preheat the oven to 160°C.
For the base, toast the pecan nuts and desiccated coconut on a lined baking tray in the preheated oven until golden, 7 – 8 minutes. Set aside to cool.
Place the cooled toasted pecans and coconut, along with the dates and 3 tbsp melted coconut oil, into a food processor. Process until just combined. Divide the mixture among 5 lightly greased 10cm loose-bottomed, fluted tartlet tins. Press down firmly, covering the bases and sides, making sure you have an even layer throughout. Refrigerate to set, about 2 hours.
For the filling, place the 80ml (⅓ cup) coconut oil and remaining filling ingredients into the cleaned food processor and blend until the mixture is completely smooth.
Pour the filling into the chilled bases. Cover and refrigerate overnight.
Remove from tins and serve the tartlets garnished with the lime zest, quartered lime slices and mint leaves.
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Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
