For the tartlet case:

  • 50 g cashew nuts by Sainsbury's
  • 0.5 tsp gluten free xanthan gum
  • 75 g dried stoneless dates by Sainsbury's
  • 1 tbsp water

For the filling:

  • 75 g stem ginger in sugar syrup by Sainsbury's, drained and roughly chopped
  • 1 ripe avocado, de-stoned and peeled
  • zest and juice of half lime


  1. 1

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

  2. 2

    Add the dates and 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.

  4. 4

    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, and then carefully move onto a cooling rack. 

  5. 5

    To make the filling, 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.

  6. 6

    Keep refrigerated until required. 


    Top tip: you can use this recipe to make 12 mini-size tartlets, perfect as canapés for a party. 

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

Also in these Scrapbooks

Back to top