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Vegan Raw Lime Avocado Tart

Do you like key lime pie, but had rather forego the dairy? If so, you will love this unusual but delicious raw vegan version which uses avocado, macadamia nuts, coconut, cashews and more for the crust and filling. It may look a bit strange on paper, but if you try it you will be simply amazed! If you have guests, you may want to double the recipe.

Ingredients

Crust:

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

Filling:

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 raw organic 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 organic 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)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

Instructions

1. 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.

2. 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.

3. Meanwhile, to make the topping, combine the cashews, coconut water, sea salt, honey, and vanilla and 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.

4. Once the filling has set, place the topping in a pastry bag and pipe decoratively over the tart. Serve! Store extra in the fridge.

Makes one 6 inch tart

Original recipe and image: http://fragrantvanillacake.blogspot.com/2013/01/raw-lime-avocado-tart.html

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