Avocado Lime Tarts


This recipe is from Veggie Desserts + Cakes: Carrot Cake and Beyond by Kate Hackworthy, published by Pavilion Books and you can enter to win 3x copies of the hardback priced £14.99.

Let’s celebrate vegetables loud and proud. Award-winning food blogger Kate Hackworthy makes baking fun and healthy by celebrating vegetables as hero ingredients. She puts veggies into scrumptious cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream; resulting in great-tasting treats that are a lot less naughty. It’s time to whack them out of the ground and onto the cake stand!

Veggie Desserts + Cakes: Carrot Cake and Beyond


Avocado Lime Tarts

Avocado Lime Tarts

These vegan no-bake avocado lime tarts are full of nourishing ingredients. The lime adds a zip to the creamy avocado and cashews in the rich and velvety filling. Although these tarts are simple to whiz together, they will need an hour in the freezer to firm up. You can store them in the freezer, if you like, and just pop them into the fridge 10 minutes before serving to let them thaw slightly.

Makes 12


For the bases:

  • 100g/3½oz/¾ cup pitted dates
  • 100g/3½oz/1 cup unsalted walnuts
  • 55g/2oz/¾ cup unsweetened desiccated (dried flaked) coconut
  • 1 tbsp coconut oil
  • ¼ tsp salt

For the avocado filling:

  • 2 ripe avocados, pitted and peeled
  • 100g/3½oz/1 cup raw unsalted cashews, soaked in water for at least 4 hours or overnight
  • 50g/1¾oz/¼ cup coconut oil, melted
  • 3 tbsp lime juice
  • 100g/3½oz/¼ cup honey or maple syrup
  • 2 tsp lime zest

To decorate

  • 1 tbsp unsweetened desiccated (dried flaked) coconut
  • 2 tsp lime zest

To make the bases:

Line a 12-cup muffin pan with paper cases.

Combine all the base ingredients in a food processor and whiz until the mixture comes together into a sticky meal. If necessary, add a teaspoon of water and process again. Press a heaped tablespoon of the mixture into the base of each muffin cup and press down firmly, then place in the freezer while making the filling.

To make the avocado filling:

Whiz all the filling ingredients in a blender or food processor until smooth. Pour onto the bases, smooth the tops and sprinkle with coconut and lime zest. Transfer to the freezer for 1 hour, or until firm.

Place in the refrigerator for 10 minutes to soften before serving. If not eating right away, store in the freezer, then thaw slightly in the fridge before serving.


Veggie Desserts + Cakes: Carrot Cake and Beyond by Kate Hackworthy, published by Pavilion Books.

Website: http://www.pavilionbooks.com/book/veggie-desserts-cakes/

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4 Responses

  1. jodie filogomo

    This is totally up my alley!!
    jodie filogomo recently posted…Summer Day at the Sidewalk Chalk Art FunMy Profile


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