NO-BAKE CREAMY LEMON TART

MAKES

1 tart

PREPARATION TIME

Quick

STEP1:

In a food processor grid the nuts into a fine crumb mixture. Add the desiccated coconut and the other remaining ingredients and pulse until well combined.

STEP 2:

Use a quiche tin with a removable base or a spring-form cake tin and press the mixture into the bottom. Puncture holes into the base using a fork and put it into the fridge while you make the filling.

STEP 3:

Blend all the filling ingredients together in a power blender until smooth. Pour into the crust base and refrigerate.

NOTES:

In this recipe the avocados provide the bulk for the filling. The key with this tart is to put in enough lemon and honey to offset the flavor of the avocados.

For the crust:

• 1½ C cashews or almonds
• 3 C desiccated coconut
• 1 T lemon juice
• Seeds of ½ vanilla pod
• ½ C honey
• 1 T coconut oil

For the lemon filling:

• 5 ripe avocados
• ¾ C lemon juice
• 2 T lemon zest
• ¾ C honey
• 1 C coconut oil
• Seeds of 1 vanilla pod
• ½ tsp Himalayan rock salt
• 1 tsp Moringa Powder (optional)
• ½ T Baobab Powder (optional)