Lime in the Coconut Tarts
8 tarts ~ $1.11 per serving
These are just insanely good and great for summer. I really don't think there's a conventional dessert that could be any better tasting than these. I used paper cupcake cups and a cupcake pan ... the paper lined pans seemed to make just about perfect sized tarts. They certainly didn't last long in these parts, although theoretically they can be covered and frozen for up to a week.
A note about the dehydrated bananas ... these need to be just dehydrated enough to take some of the moisture out but not hard. I dehydrated my gently for about 6 hours and that seemed to work out well.
- 6 dates ($3.00)
- 1/2 cup walnuts ($.50)
- 1/2 cup finely shredded coconut ($1.00)
- 2 tablespoons coconut oil
- 2 tablespoons agave
- pinch salt
- 2 avocados ($1.49)
- 3 bananas, dehydrated ($.45)
- 4 limes, juice and zest ($2.00)
- 4 tablespoons agave ($.40)
- Make the crusts first. In a food processor with the "S" blade, process the dates until mush.
- Add the coconut, coconut oil, agave, and salt and process until it begins to clump.
- Last, add the walnuts and process until the walnuts are fully incorporated and the mixture sticks together.
- Divide the crust mixture evenly into and press into the bottom and sides of eight paper lined cupcake cups.
- Put in the freezer for about a half hour, until firm.
- For the filling, in the food processor with the "S" blade, process the avocados, bananas, lime juice and zest, and agave. It takes a minute or two, but this will become velvety smooth and the consistency of thick pudding.
- Spoon the filling into the tart crusts and chill well before serving.