[Thanks to Elizabeth and Lana for this tasty treat idea!]

What You’ll Need

For the Tart Crust:

2 cups raw Macadamia nuts (chill in the freezer for a few minutes before using)
2 tablespoons sweetener (agave, brown rice syrup)
1 cup shredded coconut
1 tablespoon of lime zest
2 tablespoons of lime juice
1/2 teaspoon of vanilla bean paste/2 teaspoons vanilla extract
1 teaspoon seasalt
3 packets of stevia
1 tablespoon of macadamia/nut oil (for tart pan)

What To Do

Process all the ingredients except the oil and pulse till well combined but chunky. Avoid over processing. It can go gluey with all the natural oils from the nuts.

Oil a tart pan with the nut oil (If it doesn’t have a removable bottom, use baking paper and line it with some overhang so it is easy to remove.) Press the tart crust on the bottom and around the edges. Cover with cling (plastic) wrap and place in the freezer to harden up. Chill there for about 15 minutes.

For the Avocado Lime Mousse:

What You’ll Need

5 Ripe large avocados. Wait until they are ripe, it will not be the same with ALMOST ripe avocados. 🙂
1/4 cup of sweetener (agave/honey)
1/2 teaspoon vanilla bean/2 teaspoons vanilla extract
1/4 cup of lime zest (packed) 6-8 limes (hand grate, avoiding the pith)
1/2 cup of fresh lime juice (from the peeled limes)
2 tablespoons of coconut butter
7-10 packets of stevia

What To Do

Process ALL the ingredients (except stevia) in a processor until smooth. Taste and add stevia to your liking. Try 7 packets first (as in the single serve packets, like sugar packets).

Remove tart shell from freezer. Pour in the mousse and decorate with lime slices or coconut. Place plastic cling wrap over the top and place back in the fridge to chill for 15-20 minutes. Don’t leave uncovered as it could discolor a little, and you want this to be pretty. Once chilled, remove from tart tin VERY carefully. One trick is to leave the base and just remove the side ring, and then place that on the plate.

Slice and Serve! Enjoy and feel great!

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