Tart Crust

• 100g macadamias
• 100g cashews
• 100g desiccated coconut
• 50g honey / maple syrup
• 1 tbsp lime zest
• 1 tbsp lemon zest
• 40g coconut oil – melted

Filling

• 400g avocado
• 60g lime juice
• zest of 2 limes
• 70g honey / maple syrup
• 120g coconut oil
• 2 tsp vanilla essence

• Line a 23cm tart tin with cling film. To make the crust, add the nuts into a food processor and pulse to combine. Then add the rest of the tart crust ingredients and blend until it is all well mixed.
• Tip this into the tart tin and using your hands and fingers, press this into the tin and up the sides so it is an even thickness all over.
• Next pop all the filling ingredients into a food processor and blend until smooth. Then pour this into the tin on top of the crust. Using a spatula, smooth out the filling so it creates a flat even layer on top.
• Then place your pie into the freezer (on a flat surface) and leave to set for around 1 hour. You can store this in the freezer if you like. To serve, leave in room temperate for 5-10 minutes.