For my first CitronLimette recipe post, I figured it would be appropriate to use Lime as one of the main ingredient.
This is so refreshing. The mousse tart makes the perfect dessert for a summer warm day.
Nobody will ever guess that the main ingredient in the mousse is avocado. The other secret is “this is a Raw Dessert”. No need to do any baking. The lime juice and the lime zest give a floral aroma to this tart.
In Raw Dessert, specially when making a mousse, Soy Lecithin is an ingredient of choice. It is used as a natural emulsifier in various food applications. Lecithin homogenizes the fat and the liquid so they don’t separate and make the dessert creamier.
If you have an allergy to soy, the recipe can be made without the Lecithin.
- ¾ cup lime juice
- 1 teaspoon lime zest
- ½ cup +2 Tablespoons agave nectar
- ¼ cup almond milk
- 1 cup avocado ( 7½ ounces)
- 2 teaspoons vanilla
- 2 Tablespoons lecithin
- ½ cup coconut oil
- The crust make a delicious base for any fruit pie or mousse
- 2 cups of pecans
- 4 soft dates, pitted
- 1 Tablespoon of maple syrup or agave nectar
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 1 Tablespoon coconut oil
- Add to blender all ingredients except the coconut oil and lecithin
- Blend until smooth and creamy
- Stop blending and add the lecithin and melted coconut oil
- Resume blending until the coconut oil and lecithin are well incorporated.
- Pour filling into a pie pan with prepared crust. Place in the refrigerator until the middle of the pie is firm.
- Soak the dates in ½ cup of water for 5-10 minutes or until soft
- In a food processor, chop the pecans, leaving some pieces
- Add the dates and the rest of the ingredients. Pulse until well combined but still a bit chunky. Be careful not too over process.
- Lightly grease inside of a pie plate with coconut oil. Distribute the crust evenly on the bottom and side of the pan.
A Martini glass makes a nice presentation for this mousse.