Lemon, Lime & Coconut Mini Tart

This recipe has been adapted from This Raw Vegan Life

Makes two 4-inches tarts

---

Ingredients

Crust:

• 1/2 cup walnuts

• 1/2 cup almonds

• 3 pitted mejdool dates

• 1 1/2 tbsp maple syrup

Lemon Layer:

• 1 1/2 cup cashews - soaked in boiling water for 30 minutes

• 1/2 cup coconut milk - the thick part only

• juice of 2 lemons

• 1 1/2 tbsp maple syrup

• 1/2 teaspoon salt

• 1 1/2 tbsp coconut oi1 - liquid

Lime Layer:

• 1 avocado

• juice of 2 limes

• 1 1/2 tbsp maple syrup

• 1 tbsp coconut oil - liquid

• 3 tbsp coconut milk

• 1/4 cup coconut flakes

---

Instructions

Crust: 

1. Put all ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers.

2. Transfer the crust mixture into the molds and press to form a crust along the base and a bit up the edges all around. It's not essential to line your tin as the topping and base will both release easily, but lining at least the base will make it a bit easier to lift the tart out when it comes to serving time.

3. Use the back of a spoon, or a drinking glass, to press the mixture down firmly and evenly.

4. Put the base in the freezer to set for at least half an hour. You can make the base ahead of time and leave it in the freezer until you're ready too, if that suits you.

Lemon Layer: 

1. Drain cashews and place them in a blender. Add all ingredients except coconut oil blend on high speed until the mixture becomes smooth and creamy. Add coconut oil and blend for just a few seconds.

2. Pour half over the crust and place the tart in the freezer. Place the other half in the fridge.

Lime Layer: 

1. Add all ingredients except coconut oil blend on high speed until the mixture becomes smooth and creamy. Add coconut oil and blend for just a few seconds.

2. Pour the lime layer onto the lemon mix and pour the rest of the lemon mix on top.

3. Let sit in the fridge for a couple of hours before serving.

---