Haylie Pomroy: Author of The Fast Metabolism Diet | Facebook

By Bailey1_

Ingredients

• For the crust:
• 1 1/2 Cups cashews or almonds
• 3 Cups desiccated coconut
• 1 Tablespoon lemon juice
• Seeds of 1/2 vanilla pod
• 1/2 Xylitol (can use raw honey on maintenance plan)
• 1 Tablespoon coconut oil
• For the lemon filling:
• 5 ripe avocados
• 2/4 cup lemon juice
• 1/4 cup lime juice
• 2 Tablespoons lemon zest
• 3/4 Cup Xylitol (can be replaced with raw honey on maintenance plan)
• 1 Cup coconut oil
• Seeds of 1 vanilla pod
• 1/2 teaspoon Himalayan rock salt

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Crust:
In a coffee grinder, grind the xylitol to a fine powder.
In a food processor grid the nuts into a fine crumb mixture.
Add the desiccated coconut and the other remaining ingredients and pulse until well combined. Use a quiche tin with removable base or a spring-form cake tin and press the mixture into the bottom and up the sides. Puncture holes into the base using a fork and put it into the fridge while you make the filling.
Filling:
In a coffee grinder, grind the Xylitol to a fine powder.
Blend all the ingredients, including Xylitol, together in a power blender until smooth. Pour into the crust base and refrigerate.
In this recipe the avocados provide the bulk for the filling. The key with this tart is to put in enough lemon/lime and Xylitol to offset the flavor of the avocados.