This recipe is adapted from Taline at Hippie Lane.

Makes 8 mini tarts 

For the crust

  • 2 cups raw, unsalted cashews
  • ½ cup shredded, unsweetened coconut
  • 1 cup pitted medjool dates
  • 1 tsp vanilla powder or vanilla extract
  • 2 tbsp lime juice (approx 1 lime)
  • Pinch of salt

For the filling

  • 2 large ripe avocados
  • 2 tbsp lime zest
  • 1/4 cup lime juice (approx 3 – 4 limes)
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla powder or vanilla extract
  • Pinch of salt


  • Lime zest
  • Freeze dried raspberries, crushed

For the base, add the cashews to a food processor and pulse into a fine crumble. Add the rest of the base ingredients and process until the mixture sticks together and starts to form a ball. Line 8 muffin trays with plastic wrap. Scoop mixture into muffin tins and gently press until the “crust” is formed. Place into the freezer to set.

For the filling, place all ingredients in the food processor and process until smooth. Taste and adjust as needed, adding a little more maple syrup or lime (I like it super tangy so I added more lime). Spoon the filling into the mini crusts and decorate with lime zest and freeze dried raspberries. Freeze until set, and remove from the freezer one hour before you are ready to serve. Enjoy!