I do love a good limey tart...I already have a raw Lime Tart recipe here but this is slightly different in that it has a chocolate base and is a lot more moussey...not mousey, but moussey! (It’s all about the double s!)
Raw desserts are very quick, which is always a bonus, and the best thing about this one is that although I did not add doTerra Lime oil, it would definitely be a flavour kick. I suggest you do add it, if you have some. Just a couple of drops to the mousse mixture will be incredible.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Crust
- 220 Grams medjool dates
- 100 Grams pecans
- 50 Grams shredded coconut BUY
- 30 Grams Brew Choc granules BUY
- 20 Grams cacao nibs BUY
- 1 Teaspoon pink salt flakes BUY
-
Filling
- 2 medium avocado peeled and pitted
- 200 Grams fresh mango, cubed
- 250 Grams lime juice, fresh
- 100 Grams coconut cream Recipe
- 130 Grams coconut oil BUY
- 100 Grams pure maple syrup
- 10 Drops doTERRA lime oil BUY
- Finely grated zest 1 lime to garnish
- 1 lime finely sliced for garnish
Do
- 1
To make crust place all ingredients into Thermomix bowl and blend 25 sec/speed 8. Press into 23cm flan tin with removable base. Refrigerate or freeze until filling is prepared.
- 2
To make filling place all ingredients except limes for garnish into Thermomix bowl and blend 2 min/speed 8.
- 3
Pour into prepared base, garnish with sliced lime and/or zest and set in fridge or for a frozen pie version, place into the freezer.
