MINI LIME RAW TARTS

Vegan  

Ready in 30 Min + Chilling Time | Serves 12


Ingredients

FOR THE CRUST

1 cup Organic RAW Whole Almonds

2 cups Organic Rolled Oats, Jumbo Wholegrain

2 cups Organic RAW Pitted Dates (soaked and rinsed)

2 teaspoons Organic Vanilla Extract

pinch of flaky sea salt

FOR THE LIME MOUSSE

2 large avocados

1 cup Organic RAW Virgin Coconut oil

½ cup Organic Brown Rice Malt Syrup

zest and juice of 1 fresh lime

½ cup Organic Coconut Milk

Method

First up, line a muffin tin with cling wrap. This will make it ultra easy to get your mini tarts out, without destroying them.

To make the crust, combine all the crust ingredients in a food processor and blend until a ball starts to form. Divide the mixture into 12 balls and press one each into the lined muffin tin casings, along the bottom and sides to create the tart shell. Pop the tin in the freezer to set.

Meanwhile, let’s make the mousse. Rinse out your food processor or use a high speed blender, and put in all the mousse ingredients. Process or blend on high until ultra smooth.

Take muffin tin from the freezer. Working one at a time, carefully remove the tart shells by pulling on the cling wrap. Set aside on a baking tray.

Spoon the mousse mixture evenly into each tart shell. Pop in the fridge to set for at least one hour to fully set, then eat!

 


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