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Lions raw key lime tart

Posted by Leona on

Lions raw key lime tart

I love fresh, tangy desserts especially when the weather becomes warmer and the days grow longer.

Conscious chocolates gorgeous Lions Raw bar really embraces all things fresh and tangy. The fresh citrus notes work wonders in the base of this key lime tart, transforming it from the ordinary to extraordinary.

If fresh is your thing, this one is for you…

Ingredients for 1 large tart:

For the base:

3 cups of oats, blended to make a flour

1 cup desiccated coconut

½ cup pitted medjool dates

4 tbsp rice malt syrup

1 tsp vanilla extract

2 tbsp lime juice

1 bar of lions raw, finely chopped

For the filling:

2 large and ripe avocados

2 ripe bananas

juice and zest of 3 limes

juice of ½ an orange (I use blood oranges when in season)

½ cup rice malt syrup

pinch of salt

Extra slices of orange and desiccated coconut to serve


1. Line a 25cm round cake tin with baking parchment. I like to use a cake tin that has a detachable bottom, allowing for a smoother removal once the tart has set!

2. Place the oats into a food processor or blender and pulse until a flour forms. Once you’ve reached your desired consistency add in the pitted medjool dates, rice malt syrup vanilla extract, desiccated coconut, lime juice and bar of lions raw. Pulse these ingredients together.

3. Once all the ingredients are blended together you should have a mixture that sticks together and easily rolled into a large ball. Press the date, chocolate and oat mix into the bottom of your cake tin and pop it in the fridge.

4. For the filling place all the ingredients into a blender and blend until smooth. Pour the filling over your base and top with sliced blood orange and desiccated coconut if desired. Pop it in the freezer to set (5-6 hours) and remove 1-2 hours before serving.

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We cant wait to see and I hope you have an amazing weekend!

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