For the tartlet case

  • 50g cashew nuts
  • ½ tsp gluten-free xanthan gum
  • 75g dried stoneless dates

For the filling

  • 75g stem ginger in sugar syrup, drained and roughly chopped
  • 1 ripe avocado, destoned and peeled
  • ½ lime, zested and juiced


  1. 1

    Preheat the oven to 190°C/fan 170°C/gas mark 5. Process the cashew nuts and the xanthan gum in a liquidiser until it forms a fine powder. 

  2. 2

    Add the dates and 1 tbsp water and continue to process until a smooth paste is formed. 

  3. 3

    Lightly grease a 4-hole muffin tin. With wet hands, divide the mixture into 4 balls and place one in each hole. With your finger wrapped in cling film, press the mixture into the base and up the sides. Bake in the oven for 5-6 minutes until firm. Leave in the tin to set, then carefully move on to a cooling rack. 

  4. 4

    Place the stem ginger, avocado and lime zest into a bowl and whizz with an electric mixer until smooth. Add lime juice to loosen the mixture, but keep it firm. Pipe the mixture into each tartlet. Keep refrigerated until required. 

Nutritional Details

Each serving provides
  • Energy 1051kj 251kcal 13%
  • Fat 12.7g 18%
  • Saturates 2.5g 13%
  • Sugars 26.1g 29%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1105kj/264kcal

Each serving provides

29.9g carbohydrate 1.4g fibre 3.6g protein

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