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Summer Recipes, Desserts
Key-lime-mousse tart, with coconut and agave nectar, completes the meatless, heatless meal.
Key-Lime-Mousse Tart

The Chef
Matthew Kenney, Pure Food & Wine

Serves 4

Tart Crust
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 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

Key-Lime Mousse
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 Stevia

Cooking Instructions
Tart Crust
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.

Key-Lime Mousse
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 Stevia to taste, and process.

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.