Avocado lime and raspberry tartlets
- 150 g of pitted dates
- 60 g of water
- 45 g of grated coconut
- 80 g pecans
- 1 pinch of salt
- 3 large ripe avocados (400 to 450 g)
- 75 g lime juice about 3 limes
- 80 g maple syrup
- 30 g of coconut or margarine oil
- 200 to 300 g of fresh raspberries
Put dates and water into mixing bowl. Heat 2 min / 100° / speed 1 then mix 5 sec / speed 5.
Add grated coconut, pecans, and salt then mix again 5 sec / speed 5. Garnish bar moulds to 3/4 of capacity (or 10 to 12 Mason jar lids), and pack the mixture well. Reserve in the freezer.
Wash and dry mixing bowl. Add avocados, lime juice, maple syrup, and coconut oil. Mix 15 sec/speed 5. Garnish moulds with this avocado-lime puree using a spoon or a ladle, over the coconut, pecan and dates mix. Reserve in the freezer for at least 2 hours.
A few hours before serving, remove the tartlets from the freezer, unmould, and place on a serving platter. Garnish with fresh raspberries, then return to the refrigerator until the last moment.