Lime Tart

lime tart

We had a beautiful Christmas day. The kids were excited, the food was delicious and everyone was joyous. By 6pm the little man was exhausted, he was still in good spirits but we could see it was time for bed. Our kids typically retire for the day at the same time so our daughter thought it was great staying up ‘late’ with Mum and Dad while her brother slept.

The three of us sat in the lounge room. I was curled up under my blanket with Lu at my feet and her dad on the opposite couch. Lu started reading us a chapter book she had received from her Great Gran for Christmas. It was this same Gran who taught me the magic of books and I love that she is passing it on to my children as well.

As her Dad and I sat there, listening to our daughter read away, her legs out stretched and curled up with mine, we couldn’t help but wonder where our baby had gone. Our eyes met and I knew our minds were consumed with the same thoughts. When did our tiny little bundle become this clever, delightful, compassionate girl? When did the crawling turn into walking and the walking into running? When did the words turn to sentences and the sentences to paragraphs? When did the finger food turn to self-feeding and then to making her own lunch. When did the bedtime stories change from Mum reading picture books to Lu reading novels?

Surely this couldn’t have all have taken place already? Wasn’t it only yesterday that we met our baby girl?

Lime Tart

Base

1 cup raw almonds (use this base to make the recipe nut free)

1 cup desiccated coconut

5 medjool dates, seeds removed

1/2 teaspoon concentrated natural vanilla extract

pinch of salt

Place the ingredients into your food processor or blender. Blend at high speed until the mixture comes together. Depending on the speed of your blender you may need to add extra dates.

Press the base into a 20cm x 20cm spring form pan, you can grease this with macadamia oil if you would like too. Place the base into the freezer to set.

Topping

2 ripe avocados

3 rounded tablespoons honey

2 tablespoons coconut cream*

zest and juice of one lime, the one I used was large and we think it worked perfectly.

*I keep a tin of coconut milk in the fridge and use the thick solid part that forms on the top for this recipe.

Place the ingredients into your blender or food processor and blend until well combined. I find it works best to start at a higher speed and then reduce it. There is no need to be a pedantic about this. Mine isn’t silky smooth and still it is lovely.

Spread the topping over your base and return to the freezer for approximately one to two hours to set. Cut and enjoy.

 

  • Sarina

    How funny to find this recipe today. just last week I made my own dairy free lemon cheese cake, using the base from your cookies & cream recipe to make the whole thing nut free. Mine made 3 muffin-sized using 1/2 banana, 1/2 avocado, zest & juice of 1/2 lemon & a teaspoon of vanilla.

    • https://wholefoodsimply.com/ Bianca Slade

      That sounds delicious. Thank you!!

  • Ali

    Oh my gosh you are talented! I just received your cookbook, love it!!

    • https://wholefoodsimply.com/ Bianca Slade

      Thank you so much!! I am glad you like it. x

  • Jan McLean Ryan

    Just finished making your Lime Tart, about to pop it in the freezer. I will let you know the verdict when we have all had a taste. It’s a winner with me,,,,I licked the spoon and then went back for more…..yummo!

    • Jan McLean Ryan

      The verdict is in….the best raw dessert of any kind….ever!

      • https://wholefoodsimply.com/ Bianca Slade

        Oh I LOVE this!!! Thank you so much!! I am so glad you have enjoyed it. I really appreciate you taking the time to write. Bianca

  • Melodie Brown

    I’ve just made the lime tart too & its in the freezer (mixture was delicious!). I presume that after the freezer it then just goes in the fridge? Thanks!

    • https://wholefoodsimply.com/ Bianca Slade

      Hi Melodie, I typically make it a couple of hours before serving and with the left overs I put them back in the freezer and whenever I want some take it out maybe half an hour before I eat it. I hope that all makes sense and that you enjoyed it. I think setting it in the freezer and moving it to the fridge would work well too.

  • Han

    Your recipes sound amazing, but I cannot eat medjool dates because they are so high in fructose, is there something else I could use?

    • https://wholefoodsimply.com/ Bianca Slade

      You really just need your base to hold together, you can use and mix of coconut, nuts, liquid sweetener and coconut oil, I hope this helps.

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  • Belinda

    Are all of the recipes you share on the Facebook link in your Real Food recipes book?

    • https://wholefoodsimply.com/ Bianca Slade

      Hi Belinda, the two books are comprised of our best recipes up until the time of printing. Many of the recipes I share are in the books but not all of them. You can read reviews on both books on the cookbook pages. I hope this helps. Bianca

  • Em

    This tart was very popular at bushwalk playgroup!
    The lime tart, I mean, not me. :)

    • https://wholefoodsimply.com/ Bianca Slade

      Laughing again! Thanks Em. x