Raw Lime Avocado Tart

For the crust - a mixture of shredded coconut and macadamia nuts for tropical flavors along with some buckwheat for crunch

For the filling - a combination of fresh coconut meat, avocados and plenty of lime juice and zest for tartness (which is very important in a lime pie or tart)

Topped off with coconut cream

Raw Lime Avocado Tart
Makes 1 6 inch tart

1 cup macadamia nuts

1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped


1 1/2 cups avocado
1 1/2 cups young coconut meat or soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp agave nectar or honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/4 cup raw coconut oil (warmed to liquid)
Cream topping:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water

1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw agave nectar or raw honey

1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean

1/4 cup raw coconut oil (warmed to liquid)

For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs.  Add the sea salt and dates and process until the mixture starts to come together when squeezed.  Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray.  Place in the freezer while you prepare the filling.

For the filling, combine avocado, coconut, lime juice and zest, honey, sea salt, and vanilla in a food processor and process until smooth.  With the motor running, slowly add the coconut oil and process for a minute.  Pour the filling into the crust, and place in the freezer to firm up, about 2 hours or so.  

Meanwhile, to make the topping, combine the cashews, coconut water, sea salt, honey, and vanilla anc process until smooth.  Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Place the topping in the freezer for about 30-45 minutes until it firms up to frosting consistency. Once frosting consistency, move to the fridge until ready to use.
Once the filling has set, place the topping in a pastry bag and pipe decoratively over the tart.  Serve!  Store extra in the fridge.

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