Coconut Crust
1 and 1/2 cups shredded coconut
1/4 cup flax meal
8 pitted dates
1 Tbs coconut oil, melted
1 tsp vanilla extract
Pinch of sea salt
Coconut Lime Filling
1 cup fresh, young coconut flesh (about two coconuts)
1 small avocado
1/3 cup lime juice
100ml coconut nectar or maple syrup
1/2 teaspoon coconut extract
finely grated zest of 2 limes
Pinch of sea salt
2 Tbs coconut oil, melted
1/2 cup macadamia nuts, crushed, to serve
Start by greasing four 10cm round tartlet tins with removable bases.
To make the coconut crust, put all the ingredients in a food processor and combine until the mixture is moist and sticky.
Now divide the mixture between the tartlet tins, pressing down to make a firm base and side, then pop them in the fridge to chill. To make the filling, put all the ingredients except the macadamia nuts in a food processor and combine until smooth.
Spoon the filling into the tartlet crusts then use a knife or spatula to smooth the top.
Put the tartlets in the freezer for two to four hours, or until completely frozen. (You can chill them overnight if you want to.)
Once the filling is frozen solid, remove the tartlets from the tins. Let them thaw for 20 minutes before serving.
While the tartlets are thawing, line an oven tray with baking paper and top with the crushed macadamias. Pop them in the oven at 180°C for eight to 12 minutes or until toasted and browned.
Sprinkle the tarts with the macadamias, then serve.
