|Key-lime-mousse tart, with coconut and agave nectar, completes the meatless, heatless meal.|
Matthew Kenney, Pure Food & Wine
1⁄2 pound raw macadamia nuts
1 cup shredded, unsweetened dry coconut
1 tablespoon grated lime zest
2 tablespoons lime juice
1⁄2 vanilla bean, seeds only
1 teaspoon salt
4 packets enzo stevia (an all-natural artificial sweetener, available
at health-food stores)
2 tablespoons agave nectar (available at health-food stores)
Cold-pressed coconut butter (also known as coconut oil; available
at Garden of Life), or macadamia-nut oil
5 ripe avocados, peeled and pitted
1⁄2 cup lime juice
1⁄4 cup packed grated lime zest
1⁄4 cup agave nectar
2 tablespoons cold-pressed coconut butter
1⁄2 vanilla bean, scraped, seeds reserved
1⁄2 teaspoon salt
10 packets enzo stevia
Put the nuts in the bowl of a food processor, and place in
the freezer to chill.
Once nuts are chilled, add all ingredients except coconut
butter to the bowl, and pulse until well combined but still
chunky. Do not overprocess, or the nuts will become oily.
Lightly oil four 41⁄2-inch removable-bottom tart shells
with coconut butter. Divide mixture into 4 parts, and press
into tart shells, smoothing it with the bottom of a measuring
cup. When shells are filled, wrap in plastic, and place in
the freezer to chill until firm.
Place avocados, lime juice, lime zest, agave nectar, coconut
butter, vanilla-bean seeds, and salt in the bowl of a food
processor, and pulse until smooth. Add enzo stevia to taste, and
Carefully remove chilled tart crusts from the shells. Fill
with mousse, cover, and chill in the refrigerator or freezer
until the mousse is firm.
Photograph by Christopher Baker.