Creamy lime tarts

By Sara Lynn Cauchon
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Tart shells:

  • 3/4 cup pitted Medjool dates
  • 3/4 cup macadamia nuts
  • 2 tablespoons unsweetened shredded coconut

Creamy lime filling:

  • 2 avocados
  • 1/4 cup agave syrup
  • 2 limes, zest and juice


  1. In the bowl of a food processor, blend the dates until they break down and dorm a paste. Add the macadamia nuts and shredded coconut until the mixture resembles coarse crumbs. Press the mixture into eight greased tart tins to create the tart shells. Transfer the shells into the freezer to firm up.
  2. Meanwhile, in a food processor, blend the avocado, agave, lime juice, and lime zest until the mixture is completely smooth.
  3. Remove the tart shells from the tart tin and fill them with the avocado mixture. Serve immediately.


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