Creamy, cooling and a little bit healthy.

Lime and coconut tartTotal time: 45 mins
  • 6 raw almonds
  • 1 tbsp. rolled oats
  • 2 tsp. coconut oil
  • 1 tbsp. cream cheese
  • 3 tsp. coconut cream
  • 1/2 tsp. finely grated lime rind
  • 1 tsp. honey
  1. To make the base crush the almonds and oats in a food processor to form a coarse flour.
  2. Melt the coconut oil over a low heat and mix in the nut and oat flour.
  3. Line the base of a miniature spring form tin with baking paper then spread the mixture evenly over the base, pressing it down firmly to form a crust.
  4. Place the base in the fridge for ten minutes.
  5. Whisk the remaining ingredients together until they are smooth and creamy, then pour them over the base mixture.
  6. Refrigerate for a further twenty to thirty minutes until firm then serve.

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