No-Bake Paleo Lime Tartlets

No-Bake Paleo Lime Tartlets 
(Makes 3, 4 inch tartlets) 
Crust Ingredients

  • 10 medjool dates 
  • 1/4 cup tigernut flour
  • 1/4 cup cricket flour
  • 1 tsp lime zest
  • 1/4 tsp sea salt
Filling Ingredients
  • 1 ripe avocado
  • 1/2 cup white sweet potato chunks – boiled until fork tender
  • 1/4 cup raw honey or maple syrup
  • 1/4 cup lime juice (from 2-3 limes)
  • 1 tbsp grass fed gelatin
  • 1 tbsp warm water
  • 2 tsp lime zest
  • 1/4 tsp sea salt
  • Place dates in a bowl and soak in warm water until soft (about 10 minutes).  
  • Grease 3, 4 inch tartlet pans and set aside.  
  • Once partially soft, place dates in a food processor fitted with the “S” blade, pureeing until broken down into small pieces.
  • Add in tigernut flour, cricket flour, sea salt, and lime zest, pulsing until a sticky dough has formed.
  • Transfer 1/4 cup of the dough to each tart pan, smooth out with wet fingers until the crust is even and reaches all edges of the tart pans, and placing in the freezer to set while preparing the filling. 
  • Back in the food processor, puree boiled sweet potato, avocado, honey, lie juice, lime zest, and sea salt together until smooth.
  • In a small bowl, mix together gelatin and warm water, adding to the food processor and pureeing until fully incorporated.
  • Remove the tart pans from the freezer and scoop even amounts into each, smoothing out with the back of the spatula, and sprinkling with extra lime zest if desired.
  • Place tart pans back in the fridge to set for at the least, 1 hour. 
  • Once set, pop the tarts are of their mold cut into desired slices and serve.
Recipe Notes
If you soak the dates too long, the crust will not stay firm.
Make sure and store the tarts in the fridge. 
Recipe by Beyond the Bite

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