Coconut, Macadamia, Lime & Fig Tarts

Posted by Lorna Macchia on

These easy, raw tarts are a great summer treat when figs are ripe and juicy, and they always look impressive when you have friends or family over for a meal! 

Whilst containing a moderate amount of  natural sugars they are also a good source of healthy fats and are nutrient dense providing B vitamins, a range of minerals and phytonutrients. 

We always use organic ingredients but are particularly careful with macadamias as they are often grown with high levels of pesticides.

 Coconut, Macadamia, Lime & Fig Tarts



We use organic ingredients


  • 1/4 cup of hemp seeds
  • 1/4 cup of raw almonds or pecans
  • 1/4 cup of shredded coconut
  • 1/4 cup of soft dates, pitted
  • Pinch of sea salt


  • ½ cup of macadamias
  • ½ cup shredded coconut
  • 2 ripe bananas
  • 1 lime - zest and juice
  • coconut nectar to taste (optional)
  • 1 tablespoon of coconut butter
  • 3 fresh figs quartered to serve



  1. For the base, place all the ingredients in a food processor and process until the mixture comes together to a sticky, textured mix.
  2. Line 4-5 muffin tin holes with biodegradable cling wrap, and press in enough base mix to line bottom and sides. Place in the fridge or freezer to set.
  3. To make the filling, place the macadamias & coconut in the food processor and blend until finely ground. Add bananas, lime juice (keep the zest for the top), coconut nectar & butter and blend until smooth & creamy.
  4. Pour the filling into the  tart shells and return to the fridge or freezer to set for around 2-3 hours.
  5. To serve, remove tarts from trays, and place on serving platter. Place pieces of fig on top of each tart and grate a small amount of lime zest over these.  Top with a dollop of coconut yoghurt if desired.

  Coconut, Macadamia, Lime & Fig Tarts

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