Thursday, June 19, 2014

No-Bake Avocado Lime Tart

As seen in my last post, I'm really digging mini or single-serve desserts. For one thing, it prevents me from eating an entire full-sized cheesecake. (Gasp) And it also lets me try out different recipes without using up a ton of raw organic cashews, which aren't cheap, yo.  In this case, I only had 1/3 cup of cashews on hand anyway, so I could only take the single serve route.  I also wanted to make something to decorate with these beautiful golden raspberries from the farmers' market.  A little baby tart seemed like the perfect backdrop. :)


Makes one 4-inch tart (like one of these)

Crust
1/2 cup raw walnuts (or almonds or pecans)
4 soft pitted Medjool dates
1 tablespoon unsweetened cocoa powder
Pinch of salt
1/2 tablespoon water (if needed to help with blending)

Filling
1/3 cup raw cashews (soaked in water for a few hours; drained and rinsed)
Flesh from 1/2 of an avocado
Juice from 1/2 of a lime
2 tablespoons coconut oil, melted
2 tablespoons coconut palm nectar
1 teaspoon vanilla extract
Pinch of salt
1/2 to 1 tablespoon water (if needed to help with blending)
Berries or other fresh fruit for garnish (optional)
Hemp seeds for garnish (optional)
  1. Blend the crust ingredients in a food processor until a sticky mixture forms. (If your dates are dry, add the water to help the mixture blend)
  2. Press the crust mixture evenly into the bottom and sides of your mini tart pan. Set aside.
  3. Blend the filling ingredients together in a blender until smooth.  Add the water to help the mixture blend, if needed. (Depending on your blender's size and power, it may take a while to get the mixture smooth)
  4. Spoon the filling mixture over the crust and smooth out the top.
  5. Place in the freezer for a few hours or overnight until completely set.
  6. Let the cheesecake thaw for 15-20 minutes before slicing. Top with fresh fruit and sprinkle with hemp seeds, if desired. Serve chilled. (If left out at room temperature for too long, it'll soften and melt)

This was so creamy and delicious.  As I mentioned it my last post, the Blendtec Twister Jar is great for blending small batches. However, a good personal blender or mini food processor will also work just fine.

I only added the avocado for creaminess, but now that I'm looking at the beautiful green filling alongside the chocolate crust, I'm thinking vegan grasshopper pie!  So, I think 1/2 to 1 teaspoon of peppermint extract would be a nice addition to the filling mixture.  Basically, it would be my last post, but with avocado used for color instead of spinach. :)  Something to try next time.

Enjoy!