Raw Key Lime Tart

Serves 4
Time 20 minutes + refrigeration


¾ cup hazelnuts
¾ cup walnuts
⅓ cup almond meal
½ cup Medjool dates
2 tbsp virgin coconut oil melted

2 avocados, pitted
2 limes, juiced
1 tsp lime zest
1-2 tbsp maple syrup, depending on preference
Pinch salt
1 tbsp coconut oil, melted
¼ tsp vanilla bean extract or paste


In a food processor blend all of the base ingredients to rough dough, set aside.

To make the filling, place all of the ingredients in a food processor and blend until a smooth consistency is reached.

To assemble, press 1 tbsp of the base mixture into a glass, top with a spoonful of filling and extra lime zest, repeat with remaining mixture, place in fridge to let set.

Alternatively, grease a springform cake tin, press the base mixture onto the base of the pan, pour the topping over and place in fridge until set.