Raw Avocado, Mango & Lime Tart

There is something about the creaminess of the avocado, the sweetness of the mango and the tartness of the lime that just makes this dessert perfect! Great for a warm summer day- its a little like a bite of sunshine.




1/3 cup of sunflower seeds

1/3 cup of coconut

1/3 cup of soft dates


1/2 a ripe avocado

1 medium size ripe mango

1 lime- juice and zest

1/2 cup of cashews, soaked for 4 hours then strained and rinsed well

5 drops of vanilla flavour stevia

1/3 cup of coconut oil

2 tablespoons of almond milk


For the crust- combine the seeds, coconut and dates in a food processor and pulse until the mixture comes together, it should be a sticky dough but still have texture.

Press the base into 2 small 11cm spring form tins. I love using these small size cake tins, you can use a larger tin or if you want a full size cake, simply double the recipe (both the base and filling- its easy!)

For the filling- place all the ingredients into your high speed blender and blend until completely smooth. This may take a few minutes. Try placing the mango and liquids in the blender first to assist the blending process! You can add a dash more almond milk if you need a little more liquid but the mixture should be quite thick!

Pour the filling evenly into the two cake tins and place in the fridge to set for 2-3 hours.

Top with passionfruit pulp and enjoy!

Each small cake tin serves 2 people.