The taste of summer! <br /> <br />Ingredients: <br />Crust: <br />1 cup (250 mL) almonds, not soaked <br />1 cup (250 mL) unsweetened shredded coconut <br />1 Tbsp (15 mL) coconut oil <br />8 dates, pitted (Medjool dates are recommended) <br />Pinch sea salt <br /> <br />Filling: <br />2 avocados <br />¾ cup (175 mL) fresh key lime juice, 6 medium limes <br />½ cup (125 mL) coconut nectar or natural sweetener of your choice <br />½ tsp (2 mL) pure vanilla extract <br />1/8 tsp (1 mL) sea salt <br />½ cup (125 mL) coconut oil <br />Unsweetened shredded coconut to garnish <br /> <br />Method: <br />To make the crust, place the almonds in a food processor and process until ground. Add additional crust ingredients and combine. Divide crust mixture to fit 8 tarts or 12 mini-tarts. <br />To make the filling, blend all filling ingredients except the shredded coconut until smooth. Pour filling over crust. <br />Chill in the fridge or freezer for at least 1 hour. <br />Garnish with shredded coconut and lime. <br />Refrigerate for up to 2-3 days or freeze. <br /> <br />Makes 24 mini tarts
