Makes 4 (3-inch tarts) 



  • 3/4 cup raw almonds
  • 1/4 cup shredded unsweetened coconut
  • 1 1/3 cup dates
  • 2-3 teaspoons coconut oil
  • Zest of 1/2 of a small lime 
  • 1/2 tsp ground ginger
  • Pinch sea salt


  • 2 small ripe avocados
  • Zest of rest of 1/2 lime 
  • Juice of the 1 small lime
  • 1 tsp matcha green tea powder
  • 2 TBSP coconut cream
  • 3 TBSP organic raw agave syrup


  1. For crust: blend all ingredients in a food processor until you have a sticky dough. Press onto the bottoms and sides of four (3-inch) tartlet pans. Place tart crusts in freezer while you make the filling.
  2. For filling: blend all ingredients in a food processor until fully incorporated and creamy. Pour filling into tart shells. Top as desired. Place in freezer for 2 hours to set.
  3. Store tartlets in freezer and defrost for 30 minutes before serving.