Coconut Lime Cuptarts

Lime and coconut are one of those great combinations that just scream ‘summer’! I had a couple of limes needing using and a carton of organic coconut milk made from the pulp and juice of green coconuts, which I thought would complement the zing of the lime. It was a bit of an experiment, which luckily turned out perfectly first time. The result is basically a hybrid cupcake / tart – so cuptarts sums them up nicely. Love that word!

Base:
1 cup walnuts
1 cup desiccated coconut
½ cup stoned dates
Tiny pinch Celtic sea salt or Himalayan crystal salt

Filling:
1 cup desiccated coconut
¼ cup lime juice (2 limes)
½ cup coconut milk
2 dessertspoons lecithin
5 dessertspoons liquid coconut oil
2 dessertspoons raw agave
2 tsp vanilla extract

Add the ingredients for the base to the food processor and process until crumbly (be careful not to overprocess the walnuts). Transfer to a bowl and refrigerate. Then add all the filling ingredients to the food processor and blend until evenly mixed. Transfer to a separate bowl and place in fridge for a couple of hours to thicken. To assemble the cuptarts, firmly press the base mixture into the bottom of each silicone muffin mould and around the edges, creating a well in the centre. Spoon a generous amount of lime and coconut filling into each cuptart and decorate with shredded coconut.