100gcashew nutsideally soaked in water for a few hours
20gdesiccated coconut
1tablespoonground flaxseed (linseed)
For the filling
2ripe avocados
1limeszest and juice
60mlmaple syrup
Instructions
Grease four 10 cm loose bottomed mini tart tins - if you don't have these you can use ramekins instead.
Place 100g chopped dates*, 100g cashews, 20g desiccated coconut and a tablespoon ground flaxseed in a food processor or blender and process until well combined.
Put a few spoonfuls of the date mixture into the bottom of each tin and press down with your fingers.
Place in the freezer while you make the filling.
Clean the food processor or blender then place the avocado flesh, the lime juice, half of the zest and the maple syrup into the food processor.
Pulse until completely combined.
Remove the tart crusts from the freezer and pour over the filling.
Replace in the freezer for at least an hour. Remove 10 minutes before serving and then carefully remove from the tins. If you've used ramekins you'll probably need to eat them straight from the dish.
Enjoy!
Notes
If your dates are quite dry you may need to add a few drops of water.
Nutritional information is approximate and is intended as a guide only.