1 cup raw nuts (such as almonds and pecans), soaked for 8 hours
5 tbs unsweetened shredded coconut
1 cup large dates (about 7), preferably Medjool
A few pinches of sea salt
3 ripe avocados, pitted, flesh scooped out
1/4 cup pure maple syrup or raw honey
11/2 tbs coconut oil, melted
1/4 cup freshly squeezed lime juice
2 pinches fine sea salt
1 organic lime, zest grated
To make the crust, pulse the nuts in a food processor until chunky. Add the coconut, dates and salt, and continue to pulse until they form a solid mass when the mixture is squeezed together.
Line a 6-cup capacity muffin tin with plastic wrap. Divide the mixture into 6 golf-ball-size portions and press into each cup, spreading up the sides, to create a tart shell. Place the tin in the freezer for at least 1 hour. (When you’re ready to fill them, remove them from the tin by pulling up the edges of the plastic wrap.)
To make the filling, combine the avocados, maple syrup, coconut oil, lime juice and salt in a food processor and blend on high, until smooth. Add more sweetness if needed. If the avocados are overripe, add more lime juice to taste.
Spoon the filling into the tart shells and sprinkle over the zest. Return to the tin and put in the freezer for at least 2 hours. Remove 15-20 minutes before serving.