(Dairy free, gluten free, vegan)
For Healthy January, why not try this amazing zesty guilt-free dessert? If you’re feeling naughty, why not add a scoop of ice cream? (We won’t tell!)
80 g (23⁄4 oz) soft medjool dates, pitted
125 g (41⁄2 oz) raw macadamia nuts
40 g (11⁄2 oz) unsweetened desiccated coconut
75 g (23⁄4 oz) pepitas (pumpkin seeds)
210 g (71⁄2 oz) fresh avocado
90 ml (3 oz) freshly squeezed lime juice
1 tablespoon nely grated lime zest
160 g (51⁄2 oz) coconut butter, softened
140 g (5 oz) tinned coconut cream
90 ml (3 oz) rice malt syrup coconut cakes,
to garnish: lime zest
Grease a 3 cm (1 in) deep 28.5 cm × 18 cm (111⁄4 in × 7 in) loose-based rectangular an (tart) tin with coconut oil.
Blend all the base ingredients and 30 ml (1 oz) water in a high-speed blender or food processor until the dough starts to stick together.
Using the back of a spoon, firmly press the base mixture evenly into the prepared tin, spreading evenly along the base and sides of the tin to form a shell. Freeze for 30 minutes.
Blend all the filling ingredients except the garnishes in a high-speed blender or food processor until smooth and creamy.
Pour this filling over the crust and smooth with a spatula. Freeze for 3 hours.
Once set, gently remove your tart from the tin and transfer to a serving plate. Garnish with the flaked coconut and lime zest.
Allow the tart to stand at room temperature for 15 minutes before slicing and enjoying!
Store in an airtight container in the freezer for up to 1 week.
The Healthy Convert by Nicole Maree (Hardie Grant, £14.99) Photography © Elisa Watson