Raw Lime and Coconut Tarts (vegan and gluten free)

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 I had the scariest nightmare the other day. It was so weird! I woke up in this parallel universe where everything was almost exactly the same as real life, but something was….different. I couldn’t put my finger on why everyone was slightly stranger than normal and why my house looked so different. And then it hit me. Everyone was RAW VEGAN! The whole human population! There were no ovens or stovetops, just built-in blenders and chopping boards.

Don’t get me wrong I think foregoing animal products is a great lifestyle, I basically am vegan myself. But raw vegans scare me. I didn’t even realise quite how scary I found them until my nightmare. I literally woke up feeling really weird and almost went down just to check we still had an oven. 

I know it’s a really healthy lifestyle. I mean have you seen raw vegans? They practically glow. They look like superhuman aliens that have come to earth to live forever and take over the future. But eating only raw products for the rest of my life…makes me want to cry. Very slightly steamed broccoli with some lime juice is the best thing ever. However completely raw broccoli is disgusting. Roasted pumpkin in cumin and olive oil is like heaven to me. But raw pumpkin is disgusting. I guess I just don’t see why it all has to be raw. Why the broccoli?! Why??

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 Well, I think these tarts could possibly change my mind. The other day I made the girl I babysit lime slice for her birthday, and as I was making it I couldn’t help fantasise about a completely natural version using avocado as the filling. It was one of those things where I thought the first time I made it would end in me throwing the entire thing in the bin, but something magic happened in my blender. 

They came out so nice! I took a little taste of the filling and actually went ‘huh!’ in surprise. It’s super creamy and sweet from the banana and agave syrup, and somehow the tiniest pinch of salt just makes it really moreish. I promise, it’s nothing like guacamole. It was hard to ignore the fact that the recipe was very similar…but just turn a blind eye to that green colour. And who would put banana in guacamole? No one that’s who. 

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 The base is the typical walnut/sultana/coconut base I made for my mango and banana coconut tarts and chocolate tarts, which I just pressed into tart moulds and froze for half an hour while I made the filling. I’m just going to put it out there, I could eat the filling with a spoon. You could definitely just make an avocado lime mousse and forget the tart base altogether for a simpler dessert, but it really does taste pretty good assembled as the full thing. 

You can top it with berries too. I piled on heaps of frozen blueberries to two of them and ate it in about 10 seconds flat as soon as I finished photographing them. You may or may not want to try that for yourself…

If you have any raw vegan friends coming over for dinner, this would be the ultimate thing you could make them. Or if you are a raw vegan, first of all I’m sorry for saying I was scared of you, and second please accept this tart recipe as a peace gift. Have a great weekend everyone 🙂 

One Year Ago: Chocolate and Raspberry Layer Cake

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Raw Avocado and Lime Tarts:

1 cup walnuts, crushed

1 cup sultanas, briefly soaked in water

2 tbsp desiccated coconut

1 large fully ripe avocado

juice of 2-3 limes (taste as you go)

3 tbsp agave nectar (the light kind)

1/2 a ripe frozen banana

pinch of salt

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Blend the walnuts and sultanas together until crumbly. Add in the coconut and blend until a dough forms. Press into 5-6 small tart tins that have been lined with plastic or foil, to make them easier to remove. Keep in the freezer until ready to fill and serve. 

Blend the avocado, lime juice, agave, banana and salt until smooth and creamy. Spoon into the tart tins and keep refrigerated or even in the freezer until ready to serve. These tarts will last a while, but they look/taste best within the first three hours. You can keep them in the freezer and eat them the next day though, they will just lose their bright green colour.

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Lavender and Lemon Tarts (gluten, dairy and sugar free)

Gluten, Sugar and Dairy Free


Throughout my entire childhood, every time my stepdad came in contact with a tart he’d call it a fart. Every time we went to a Chinese restaurant, he’d order custard farts. When we went on a holiday to Paris, we ate raspberry white chocolate farts and mini cream farts. He once went through a faze of buying whole boxes of Portuguese farts. At Christmas time my family doesn’t eat fresh fruit tarts, no. We only eat fruit farts. 

I found this joke really funny, probably for about 3 years. Now when he cracks it he is greeted with stony glares from everybody at the table. Nowadays he saves it for special occasions and unsuspecting guests. 


When I first wanted to make these tarts I thought I had a streak of genius when I dreamed up the combination of wattle lemon tartlets. Wooow. Doesn’t that sound im-press-ive. Flowers, tarts, people do crazy stuff like that all the time! Plus don’t people make some kind of bread out of wattle? So I picked me some wattle blossoms to taste them, and it turns out! They taste like kerosene. Boohoo. Wattle seeeeds. That’s where it’s at. 

So these have lavender instead! There’s only the tiniest amount. I took the tiny purple flowers out of one head of lavender and chopped them up really finely, then added about a teaspoon in the end. 


The tarts turned out really yummy. Confession time, I don’t actually like pastry. It’s always too…flaky, dry, and hard. This pastry though, made out of coconut and almond flour, is more biscuity and way more flavoursome. It’s more sturdy than traditional pastry but it is still quite crumbly, so be careful when filling them. The gentle scent of lavender is subtle enough not to take away from the lemon or coconut flavours. 

These taste best the day you make them, after that they might go a little soggy. But the bases can be made the day before and they’ll stay crisp overnight. The pastry is adapted from this recipe, and the curd is from this one. Both sites are great! And full of other great recipes, so you should go over and have a look. 


Lavender and Lemon Tarts:
Pastry: (Adapted from Against all Grain)

90g (3/4 cup) coconut flour

60g (1/2 cup) almond meal

1 tsp fresh lavender or dried, if unavailable

2 eggs

30g (2 tbsp) coconut butter, melted (or regular butter) + extra for tins

36g (2 tbsp) runny honey

Preheat oven to 170C (340F). In a blender, blend all the ingredients together until combined, pushing down occasionally from the sides. Grease 8-12 tart tins depending on how big they are with melted butter. Wait for the butter to harden before lining. Push pastry in with your fingertips to shape the moulds. Prick a few times with a fork, not all the way through. Bake for 10-12 minutes, until golden and hard. 

For the filling: (Adapted from The Nourishing Gourmet)

3 eggs

115g (1/3 cup) runny honey

zest of 1 large lemon

85g (3/4 stick) coconut butter or regular, cut into small chunks

110ml (1/2 cup) lemon juice

whisk the eggs with the honey and zest until light and frothy. Mix in the other ingredients. Stir constantly over a low heat until the curd thickens. Be careful as it will go from runny to curdled very fast! Strain into a jug and leave to cool. Fill tarts with a few spoonfuls of curd when ready to serve.