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These easy and delicious tarts are full of nutritional goodness. They're perfect for a fresh lunch or light dinner with a seasonal salad and new potatoes.


Makes 6


Tart base

  • 2/3 cups almonds

  • 4 tbsp sesame seeds

  • 4 tbsp flax seeds, ground

  • 4 sunflower seeds, crushed

  • 1 small garlic clove, grated (you could add black garlic or smoked if you like)

  • 2 tbsp extra virgin olive oil

  • 2 tbsp coconut oil

  • 2 tbsp freshly squeezed lemon juice

  • Pinch sea salt

  • Freshly ground black pepper, to taste

  • 1 tsp of water


  • 1 bunch of flat-leaf parsley leaves

  • 1 garlic cloves, coarsely chopped

  • 1 tbsp walnuts

  • 2-4 tbsp of extra virgin olive oil

  • 1 tbsp grated parmesan cheese or nutritional yeast

  • 1 medium garlic clove, grated

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • 2-3 tbsp lemon juice

  • 4 -6 drops of lime essential oil-optional

  • Sundried tomato paste

  • 1 cup sundried tomatoes

  • 2 large medjool dates

  • 1 avocado

Extra lemon juice, if needed


  • Add the first set of ingredients to a blender and process until completely mixed.

  • Brush your mini tart shapes with a bit of olive oil.

  • Divide the base mixture in 2 and then each in 3 equal parts. This will give you 6 equal parts. Press each into a tart shape. Place in fridge/freezer.

  • Add all ingredients for the pesto in a food processor and wiz.

  • Mix 6-7 tablespoons of pesto with 1 avocado. Season more if needed (lemon juice, sea salt, black pepper).

  • Mix the sundried tomatoes and dates in a food processor til it becomes like a paste.

  • Place the sundried tomato paste at the bottom on each tart and then scoop the pesto-avocado mixture into the tart shapes and return to fridge.

  • Serve cold.

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