Gastrawnomica's Raw, Oil Free Coconut Lime Tartlet
Difficulty 5 minutes Serves 2 medium tartlets
If you like to keep it whole, raw and unrefined (and if you're fanatic about your coconut!) than this is the perfect dessert for you. Priscilla Soler of Gastrawnomica has created an oil-free, totally clean and luscious coconut lime tartlet combining fresh coconut meat with vanilla, lime, maple syrup and a touch of stevia with a simply prepared coconut or almond flour crust. Dig in and be nourished on every level.
Ingredients Crust: 1 cup shredded coconut, dried & unsweetened, double sifted (or use a mixture of both coconut and almond flour) 2 1/2 Tbsp maple syrup or date syrup 2 Tbsp of water (or more if needed, to make it stick together) 1 Tbsp pure vanilla extract Filling: Meat from 1 brown coconut, around 2 1/2 cups 1/2 tsp vanilla extract 3 Tbsp maple or date syrup 1 packet stevia 1 Tbsp fresh lime juice Zest from 1 lime Coconut water as needed Coconut cream and dehydrated lime wedges for plating
Directions 1) Prepare the crusts one day before. Simply mix all the ingredients in a big bowl, starting with the flour and then add all the wet ingredients. I used water but if you want you can also use coconut oil. Until your dough is sticky.
2) Put in tartlet molds covered with plastic and dehydrate for 6 hours, then remove from the mold and keep dehydrating until crispy.
3) For the filling simply blend all the ingredients until very smooth. Add coconut water as needed, I used around 1 cup, but it will depend on how much meat you got, so add 1/2 cup first and keep adding until desired consistency is achieved.
4) Put filling over tartlets and chill for 3-4 hours before serving.
You can serve with dehydrated lime wedges and I made a quick coconut