Sugar and gluten free yet delicious: lime tarts

“I’ve never used an avocado like this before”. That’s what I was thinking last night, when making the filling for these tarts. They’ve been pinned on my Pinterest Food board for months, because I love the way they look, yet the avocado filling stopped me from proceeding. The original recipe calls for just avocado, lime, honey and stevia. I changed this to avocado, lime, mascapone, vanilla and agave. So they’re not dairy-free anymore, but all the more delicious for it. 
The original crust has also been altered. There’s no shredded coconut (the coconut flavour comes from the coconut oil only so it’s very subtle),  but there are pecans and ground almonds as well as walnuts. The combination of these nuts with the dates is a happy one. It gave me an idea for a sugar-free, chocolate truffle. Stay tuned for that. In the meantime, this is how you make these: blitz all the base ingredients in the food processor, then put them all in a bowl and squish them all together with your hands. Grease a muffin tin with coconut oil and press the base into each bit. Blitz the filling ingredients and put the resulting, creamy filling on top. Finish off with a piece of kiwi and pop into the freezer for 1 hour, then you can keep these in the fridge.
 
Ingredients (makes 10)
 
Base
200g dates
50g pecans
50g walnuts
50g ground almonds
1 tablespoon coconut oil 
Filling
1 1/2 avocados 
100g mascapone
1 teaspoon good quality vanilla essence
Juice of 2 limes
Zest of 1 unwaxed lime
5 tablespoons agave nectar