RAW LEMON AND LIME CURD TARTLETS

This is my version of a popular dessert in the raw food world. I love their refreshing, not-too-sweet taste and the fact that they are supremely satisfying. If you’ve never sprouted anything before, buckwheat crisps are the perfect introduction to the world of these enzyme-rich and nutrient-dense foods. Raw buckwheat is available from most healthfood stores, sprouts easily and the crisps are a slightly nuttier version of rice crispies, which can be sprinkled on porridge or mixed into granola recipes. You can soak, sprout and dry the buckwheat well in advance, and keep it in an airtight jar.

Ingredients (makes 6) For the crust:

80g sprouted, dried buckwheat 1½tbsp melted coconut oil 125g shelled, unroasted cashew nuts, soaked for a few hours and drained Grated zest of 1 lemon, plus extra to serve 55g desiccated coconut Pinch of sea salt 5 large soft Medjool dates, pitted and chopped

For the filling:

120g shelled macadamia or pecan nuts, soaked for a few hours then drained 180ml lemon and lime juice (2 lemons and 3 limes) 2 large avocados, peeled and pitted 60ml honey Pinch of sea salt 1tsp good-quality lemon extract or a few drops of lemon oil 2tbsp melted coconut oil

1 Blitz all the ingredients for the crust in a food processor until the mixture resembles coarse, wet sand. Scrape out and press into six mini tart tins, 10cm diameter. Refrigerate while you make the filling.

2 In a powerful blender, blend all the ingredients for the filling until very smooth. If using a regular blender, the result will not be quite as smooth, so you may want to strain the mixture through a sieve. Taste, and if it is too tart, add another tablespoon or two of honey, bearing in mind that the crust is sweet and offsets the filling beautifully.

3 Spoon the filling into the tart cases and refrigerate for at least four hours. Carefully unmould each tart and serve with fresh blueberries and some fresh lime or lemon zest. They keep well in their tins in the fridge for a day or two.