This zesty dessert is so creamy that you simply wouldn’t imagine it’s vegan! Give this vegan key lime tart recipe a strive it’s positive to be a crowd favorite at your subsequent barbecue.
|Prep Time||30 minutes|
- 1 cup almonds 120 grams
- 1/2 cup cashew nuts, unsalted 60 grams
- 1/2 cup medjool dates, contemporary 90 grams
- 1/4 cup desiccated coconut 25 grams
- 1/2 tsp salt 2.5 grams
- 2 tsp coconut oil melted 10 mls
- 3 & 1/2 avocadoes 420 grams
- 2 tbsp lime juice 40 mls
- 2 tsp lime zest 4 grams
- 1/2 cup lowered fats coconut cream 120 grams
- 2/3 cup maple syrup 166 mls
- 2 tbsp shredded coconut 20 grams
Line a springform tin with baking paper.
To make the bottom course of almonds, cashews, dates, desiccated coconut, salt and 1 teaspoon of coconut oil till it comes collectively.
Press this combination into the lined tin going barely up the edges and pop within the fridge.
Scoop out the flesh of the avocados and add to the processor with lime juice and zest in addition to coconut cream, maple syrup and the remaining teaspoon of coconut oil.
Mix till clean and pour onto base.
Garnish the cake with shredded coconut and pop within the freezer to set.
To serve, take away from the freezer and permit to thaw barely earlier than slicing. Preserve leftovers in freezer in an hermetic container.
194 energy per serve
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