Lime-Avocado Tart: The Perfect Summer Treat

Thursday 30 July 2015 by

Today we have a wonderful guest post from Jasmin – her infamous lime-avocado tart!


Lime avocado tart, Baking, #HoBSummerEats

This pie is one of those delicious raw food recipes which makes even non-raw-foodies ask for more. It’s a perfect summer treat: one to present at a picnic, surrounded by golden sunshine and the kind of heat that need a little tartness to take the edge off. It’s an excellent pool-side snack or Pimm’s accompaniment and it’s really, really healthy: no gluten, no refined sugar, no lactose. Best of all, it’s absolutely delicious, chocka-block full of antioxidants and good for your skin!

This is also an ode to my food processor disguised a recipe. For this particular pie, it has never been more crucial to have the right equipment for the right job and I strongly recommend you do use a food processor, as instructed. The first time I made this I tried to use a hand-held mixer, one of the long thin ones you dunk in soup to make it less chunky. Suffice to say it didn’t work: it overheated and needed regular breaks to cool down, it spattered kryptonite-green avocado-lime mix everywhere, and ultimately it just couldn’t get the mixture light and fluffy enough.

And this pie should be light and fluffy.

Lime avocado tart, Baking, #HoBSummerEats

Avocado Lime Tart

Ingredients

  • 125g Walnut, Brazil nut and pecan mix. Any nut mix will do but I find darker nuts work best.
  • 5 pitted diced dates
  • 2 tbsp coconut oil or butter
  • 3 large, ripe avocados, peeled
  • 3 teaspoons honey, or if your skin is super-sensitive like mine, agave syrup.
  • 2 fresh limes, juiced
  • Zest 1 lime

How to make

  1. Whizz up the nuts , dates and coconut oil/butter into a food processor till doughy.
  2. Line a pie dish with this base mix.
  3. Combine all other ingredients in food processor and mix till it forms a thick paste.
  4. Fill lined pie dish with avocado-lime paste and leave in fridge for at least an hour. Serve when ready!

Lime avocado tart, Baking, #HoBSummerEats

A little extra

The pie in these photographs was made with a sweet cashew icing on top. To make this simply whizz a handful of cashews with a teaspoon of water, a teaspoon of coconut oil and a tablespoon of maple syrup. Drizzle on top of the pie for a delicious lactose-free cream alternative.

A nice thing about this pie is that, even though it can discolour a bit, I’ve found that if kept refrigerated, it remains completely edible for about five days.

I didn’t invent this recipe myself. It has many sources, but I personally first came across it in Dale Pinnock’s The Clear Skin Cookbook, which I thoroughly recommend.

Jasmin works in publishing. When not at work, she bimbles around in hippie clothes doing geeky things with her friends and being kind of artsy. She loves to read and is mainly interested in sci-fi, fantasy, world literature and literary fiction. She blogs over at Jasmin on a Journey.

You can follow her on Twitter @JasminKirkbride

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