Raw Coconut Key Lime Tarte

Bean burgers tonight! I crave those suckers. I believe they do live up to their name: the best bean burgers, maybe easiest, too. We topped them with fun vegetables from our Saturday morning market trip and plenty of catsup, of course.

Several hours were spent last Saturday at the DSM Farmer’s Market with Jon and our friends: E and her baby girl. What a blessing to have such a sweet market to wander about of a Saturday. I love how much like the IA State Fair it feels, just with less fried butter, Oreos, Snickers, pizza, etc. on a stick. Notice at right below: local running legend Forey Jacobson out beet shopping.

“Peace. Love. Loincloth.”

At some point, E and I were drawn to a bouffant Cyclones-spirit headband for her little girl. During that time J snuck to a tarte stand and bought us each a beautiful little tartlette, one chocolate caramel, one lemon curd. We girls, me pregnant and E breastfeeding, shared ever other bite. Decadent! Thoughtful bugger. Can I get a husband-of-the-year award over here?

Since then tartes have been on my mind, what came of it is a raw coconut key lime tarte.

Crust:

  • 1 c almonds
  • 1 c shredded unsweetened coconut
  • 1 c oats
  • ½ c ground chia (I grind mine in a coffee grinder)
  • 1 T honey
  • ½ t almond extract
  • ⅔ c dates (easiest is to get them pitted & chopped)
  • ¼ c dried cranberries
  • 3 T coconut oil
  • 2 T water
  • pinch salt

In a food processor: grind almonds, coconut and oats to a consistent meal. Add the rest of the ingredients and pulse or process until uniform and clumps together a little.

Press into tarte pan (or the recipe will work in a pie pan if you don’t have access to a tarte pan.) Put into freezer or fridge while fixing up the filling. The ground chia and coconut oil will cause it to firm up if it still feels loosey-goosey. No worrries.

Filling:

  • 4 avocados
  • 1 banana
  • ¼ c coconut oil
  • ½ c shredded unsweetened coconut
  • ⅔ c lime juice (key lime juice is best) or juice of 2-3 regular limes
  • ½ c honey
  • ¼ c psyllium husk powder
  • zest of one lime
  • pinch of salt

Blend all ingredients in a blender or food processor. Pour into chilled tarte crust and chill in the refrigerator until firm (30 minutes or more). Fear not the psyllium husk powder. Don’t forget it either because it holds this tarte together. Outside of this recipe, you can use it as the label says, for some extra GI support. Mix with water and it tastes like a wet Triscuit; much better in some juice. In this tarte, the bits of coconut and psyllium fiber are indistinguishable, no Triscuit effect. It’s a beautiful thing.

Nice capper for your bean burgers.

;

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