Raw lemon and lime curd tartlets | Nourish plant-based living

Ingredients

• For the crust:
• True
• 80g sprouted, dried buckwheat*
• False
• 1½ tbsp melted coconut oil
• 125g shelled, unroasted cashew nuts, soaked for a few hours and drained
• Grated zest of 1 lemon, plus extra to serve
• 55g desiccated coconut
• Pinch of sea salt
• 5 large soft medjool dates, pitted and chopped
• For the filling:
• 120g shelled, unroasted macadamia or pecan nuts, soaked for a few hours then drained
• 180ml mixture of lemon and lime juice (about 2 large lemons and 3 limes)
• 2 large avocados (260–280g each), peeled and pitted
• 60ml maple syrup
• 1 tsp good-quality lemon extract or a few drops of lemon oil
• 2 tbsp liquid coconut oil