Nut&cocoa tart with lemon&avocado cream (gluten free, almost vegan)

This tart is very quick to make, served refrigerated, very lemon and refreshing. Additionally looks nice and nd belongs to raw superfoods category.  Bottom is not tough and “flan” is very fluffy.




  • 130g almond flakes
  • 50g dessicated coconut
  • 80g raw cocoa beans
  • 200g dried dates
  • 40g coconut oil extra virgin


  • 500g very ripe avocado pulp
  • handful of mint leaves (otional)
  • 80 almond flakes
  • 80g cashews
  • 40g coconut oil extra virgin
  • 150g lemon juice (three lemons)
  • skin peeled from three lemons (small amount should be left for top decoration )
  • 100g natural honey (this is the only not vegan component, you may use maple syrup but be careful of not adding so much lemon juice)


  1. Wash lemons with sponge & dishwashing liquid. Thinly remove the skin using citrus zester (peeler) and squeeze the juice.
  2. Prepare a cake tin approximatel 20cm. Line bottom with a baking paper.
  3. Palce all “bottom” ingredients in a blender and mix on high speed to obtain as small parts as possible. I crushed it firmly but bigger parts of cocoa beans were palpable. Clean the mixing bowl.
  4. Press down firmly and evenly  obtained  dark, a little bit oily mixture in a cake tin with palms.
  5. Place cashews, almonds and coconut oil in a blender and mix until buttered. Add lemon peel, lemon juice and 100g honey. Mix until homogenous and fluffy cream forms.
  6. Cover brown layer with green one, flatten with silicone spatula or spoon and decorate top with lemon peel.
  7. Put in a fridge for few hours. Serve cooled.

Enjoy your meal!

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