I’ve just come back from a fabulous morning hosted by Countdown, one of our biggest supermarkets here in NZ. The focus of the day was healthy food, and how we can get more of it into you, our communities, and our families.
It was super inspiring to hear a lot of what I’ve been envisaging for years now be reiterated; that plant-based, organic, wholefoods, are the way of the future. Who would have thought 5 years ago dairy-free cheese was a complete non-starter for a plant-based dabbler – now, there are 7 different varieties on offer, and multiplying by the day.
Discussing socio-economic issues however, and the disparity of health outcomes in our communities, reminded me how I want to make this type of food – plant-based, organic, and natural – even more accessible for you as possible. That means:
- Easy and quick – because finishing work at 6 does not a long roast make;
- Affordable – i.e. less of the superfoods (or just a sneaky dash), and more of the simple every day;
- Seasonal – because seasonal eating just tastes better, and also – it’s easier on the $$ too;
- Tasty – because healthy plant-based food doth not just mean lettuce and almonds; and
- Inspiring – because we all need a bit of that sometimes.
As part of this, Countdown asked me to create a recipe for you this week with all that in mind – as well as utilising some of the most local, fresh, seasonal produce available. Think limes, strawbs, and avos (yes they’re back under $5, hooooray).
So what’s a girl to do, but to make a Key Lime Tart with those heart shaped rubies on top?
It’s like Spring in a slice. Perfect for these warmer days, and just the thing to enjoy al fresco with your fam. Even your deepest of choccy-cravings will melt with this zesty number.
Even Torin got amongst the taste testing.
And, of course – we made a new video for you to show you how. Because if I know one thing, it’s that healthy habits have to be fun to stick!
I hope you love watching it as much as we enjoyed making it for you. And get this one on the menu this long Spring weekend – you won’t be disappointed.
Let’s lime on.
Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
Ingredients
Base
- 1 c almonds
- 1 c dates
- 3/4 c desiccated coconut
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- Pinch sea salt
- 1/2 tsp grated/dried ginger or 5 drops of ginger essential oil
Filling
- 2 large ripe avocados
- 4 limes zest of 1, flesh of 4
- 1/2 c liquid sweetener (coconut nectar or brown rice syrup)
- 1 tbsp vanilla extract
- 6 drops lime essential oil (optional)
- Pinch sea salt
- 3/4 c coconut oil melted but cool
Topping
- strawberries, freeze dried berries, and moringa/spirulina/greens powder
Instructions
- Blend all the base ingredients in a food processor until chunky like a breadcrumb, so that it sticks together between your fingers but still has some nice texture to it.
- Pour into your tart tin (a French fluted one with a removable base) that’s lined with clear wrap (biodegradable if you can find it!). Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get a nice even thickness on all sides. Pop the base in the freezer while you prep your filling.
- Blend all your filling ingredients, minus the coconut oil, in a high-speed blender until super creamy and smooth. Pour in the coconut oil and blend again. Remove your tart shell from the freezer and pour in the filling. Then place in the fridge overnight to set.
- Sprinkle over your toppings, slice and enjoy!
Recipe Notes
- Make it nut free: Replace the almonds with sunflower seeds or buckwheat for both a nut-free and super affordable option.
- Tip – add a dash of water to your tin before adding clear wrap to help it stick.
- If you have them on hand, use dried activated nuts for optimal nutrient absorption and digestion. Otherwise you can just use raw. Brazil nuts also taste amazing in the base.
- If your base mix feels too dry, add a bit more water until it sticks together when pressed.
- Make sure to blend the avocado so it’s super creamy and contains no lumps (before adding the coconut oil).
- You also want your coconut oil melted but fairly cool, otherwise it will split when mixed with the avo.
- The ginger and lime essential oils in the base and filling are optional, but totally amplify and enhance the flavour (I highly recommend adding them if you have them!). Make sure however you’re only using high quality food-grade oils in your cooking. If you’d like to learn more about the therapeutic benefits of essential oils, and how you can use them in your cooking, watch my online introductory workshop here.
- This tart will keep in the fridge for up to five days, or you can freeze individual slices in a sealed container for up to two months.
Did You Make This?
Tag @begoodorganics
I can’t wait to see your creations!
