Try a different combination with the creaminess of avocado and coconut cut through with the sharp zest of lime with these delicious mini tarts.

Serves: 24 | Preparation time: 10 minutes

Ingredients

• 85g coconut flour
• 10 medjool dates
• 30g unsweetened shredded coconut

For the Avocado lime filling

• 1 avocado, peeled and stoned
• 1 lime zest and juice
• 3 tbsp honey
• 180g crème fraîche
• 1 tsp vanilla extract
• 1 lime zest, plus extra for garnish

Note: Allergens highlighted in bold

1. Pulse the coconut flour, dates and coconut in a small food processor or blender.

 

2. Press the mixture between your fingers and it should stick together.

3. Put the filling ingredients into a blender. Puree until smooth. Fold in the lime zest.

 

4. Press a heaped teaspoon of the base into the bottom of each muffin case in a 12 portion mini muffin tin. Garnish with toasted shredded coconut and lime zest. Freeze until set.

 

5. When ready to enjoy, let the tarts thaw slightly (about 10 minutes at room temperature).