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These little tartlets are the perfect combination of creamy, sweet and zesty thanks to the deliciously smooth PurpleSkin®️ Avocados. We love these dairy and gluten-free no-bake treats as they can also be made in advance, perfect for entertaining.

Serves 6

40 minutes plus chilling time over night 

Note: this recipe can also be made into a large size tart, all you will need is to double the tart filling quantities to fit. The crumb base fits a large tart size as well. 


For the base:

  • 1 cup (190g) whole almonds
    (preferably soaked over night) 
  • ½ cup (80g) cashews
    (preferably soaked over night) 
  • 8-10 (150g) pitted dates 
  • ¼ cup (20g) desiccated coconut 
  • ¼ cup coconut oil 
  • Pinch sea salt (optional) 

  For the filling: 

  • 3/4 cup ripe PurpleSkin® Avocado flesh 
  • 1/4 cup lime juice 
  • Zest of 1/2 lime 
  • 1/2 cup coconut cream 
  • 1/4 cup agave 
  • 1 tsp vanilla extract 
  • 2 sheets of gelatine  
  • Pinch sea salt 


  • 1 lime thinly sliced 
  • 1 tsp shredded toasted coconut  
  • Edible flowers 
  • Dollop of coconut yoghurt 


  1. Combine all of the base ingredients into a food processor and blitz until it comes together into a smooth paste. 
  2. Spoon the mixture into six 10cm wide spring form mini tart tins. Using clean hands firmly press the crumb mix into the base and up the sides. Place the tins in the fridge to firm up while the filling is made. 
  3. To make the filling combine the avocado, lime juice, lime zest, agave, vanilla extract and a pinch of salt into the food processor and blitz until it comes together into a smooth consistency. 
  4. Soak the gelatine sheets in cold water for 5 minutes or until they soften.  
  5. Add the coconut cream to a small saucepan, once it starts to simmer squeeze out the excess water from the gelatine and add it to the coconut milk. Stir though, once it dissolves turn off the heat. 
  6. Add it to the food processor and blitz to combine. 
  7. Pour the avocado mixture into the chilled tart tins. Using a spatula even out the top and place in the fridge overnight to set completely. 
  8. Serve with thinly sliced fresh lime wheels arranged over the top, a dollop of coconut yoghurt and shredded toasted coconut.