• Vegan avocado and lime tartlets

    With a nutty crust and a filling packed with flavour and zing these  Vegan avocado and lime tartlets will have you asking  ” is that vegan?”

    Recipe and styling by Sarah Dall

    Photograph by Myburg du Plessis

    MAKES 5 | TOTAL TIME 45 mins + overnight, to set

    INGREDIENTS

    BASE

    • 100g pecan nuts
    • 50g desiccated coconut
    • 200g pitted dates
    • 3 tbsp coconut oil, melted and at room temperature + extra, to grease

    FILLING

    • 80ml (⅓ cup) coconut oil, melted and at room temperature
    • 1 large avocado, peeled, pitted and roughly chopped
    • 50ml (about 2 limes) fresh lime juice
    • Zest of 1 lime + extra, to serve
    • 90g maple syrup
    • Thinly sliced and quartered lime slices, to garnish
    • A few mint leaves, to garnish

     

    METHOD

    PREHEAT the oven to 160°C.

    BASE
    TOAST the pecan nuts and desiccated coconut on a lined baking tray in the preheated oven until golden, 7 – 8 minutes. Set aside to cool.
    PLACE the cooled toasted pecans and coconut, along with the dates and 3 tbsp melted coconut oil, into a food processor. Process until just combined. Divide the mixture among 5 lightly greased 10cm loose-bottomed, fluted tartlet tins. Press down firmly, covering the bases and sides, making sure you have an even layer throughout. Refrigerate to set, about 2 hours.

    FILLING

    PLACE the 80ml (⅓ cup) coconut oil and remaining filling ingredients into the cleaned food processor and blend until the mixture is completely smooth.
    POUR the filling into the chilled bases. Cover and refrigerate overnight.
    REMOVE from tins and serve the tartlets garnished with the lime zest, quartered lime slices and mint leaves.

    FOOD TEAM TIP : For an extra-tangy flavour, double the quantity of the lime juice in the filling to 100ml.

    Vegan avocado and lime tartlets

    Serves: Makes 5
    Total Time: 45 mins + overnight, to set

    Ingredients

    • BASE

    • 100g pecan nuts
    • 50g desiccated coconut
    • 200g pitted dates
    • 3 tbsp coconut oil, melted and at room temperature + extra, to grease
    • FILLING

    • 80ml (⅓ cup) coconut oil, melted and at room temperature
    • 1 large avocado, peeled, pitted and roughly chopped
    • 50ml (about 2 limes) fresh lime juice
    • zest of 1 lime + extra, to serve
    • 90g maple syrup
    • thinly sliced and quartered lime slices, to garnish
    • a few mint leaves, to garnish

    Instructions

    1

    Preheat the oven to 160°C.

    2

    For the base, toast the pecan nuts and desiccated coconut on a lined baking tray in the preheated oven until golden, 7 – 8 minutes. Set aside to cool.

    3

    Place the cooled toasted pecans and coconut, along with the dates and 3 tbsp melted coconut oil, into a food processor. Process until just combined. Divide the mixture among 5 lightly greased 10cm loose-bottomed, fluted tartlet tins. Press down firmly, covering the bases and sides, making sure you have an even layer throughout. Refrigerate to set, about 2 hours.

    4

    For the filling, place the 80ml (⅓ cup) coconut oil and remaining filling ingredients into the cleaned food processor and blend until the mixture is completely smooth.

    5

    Pour the filling into the chilled bases. Cover and refrigerate overnight.

    6

    Remove from tins and serve the tartlets garnished with the lime zest, quartered lime slices and mint leaves.

     

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Quick garlic prawn pasta

    ALSO SEE: Soft-set yoghurt panna cottas

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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