No-Bake Avocado Tarts Recipe
How to make No-Bake Avocado Tarts
Method
- Combine the dates, coconut, pecans, lime zest and salt in a food processor and pulse until it forms a grainy texture. Then pour over the melted coconut oil and pulse until it holds together when pinched. See tip below.
- Pour the mixture into the bases of 4 x 10cm tart pans with removable bases. Press the mixture firmly into the bases and all the way up the sides. Once the crusts have been formed in the tart pans, refrigerate them while you make the filling.
- For the filling, combine all of the ingredients in a blender and blend until it’s fully incorporated with no chunks. If need be, use a sieve and strain to a smooth consistency.
- Remove tart crusts from the fridge, and pour the filling evenly over each of the crusts. Smooth the tops with a spatula or swirl them for added texture and place them back in the fridge for at least 1 hour to chill.
- Make the coriander salt by combining all of the coriander salt ingredients in a mortar and pestle. Pound until well combined.
- When you’re ready to serve the tarts, remove them from their tart pans and place them on a serving platter. Garnish each of the tops with a small segment of lime, a coriander leaf and sprinkle with the coriander salt.
Tip: If the crust is too crumbly to hold together, add a little bit of water (1 teaspoon at a time) and pulse until it become sticky enough to hold together.
Optional: You can substitute any of the coriander in this recipe with fresh mint, and it will work equally as well.