1⁄2 cup of almonds
1⁄2 cup of pistachios
1 cup shredded coconut
3 Medjool dates, deseeded and chopped 1 tablespoon of coconut oil
Pinch salt

Lime Mousse:

2 cups of coconut milk
Zest of 1 lime
Juice of 2 limes
1/3 cup coconut sugar (or honey) 1/3 cup water

1 1⁄2 tablespoons of Peptipro Gelatin powder
1 teaspoon of ceremonial grade matcha powder (or more to taste) Lime zest to decorate



Grease a 9 x 9 inch spring-form cake tin with coconut oil.

Add all the ingredients into a food processor and blend until the mixture becomes a fine, but grainy, sticky dough.

Poor the nut mixture into the prepared tin and press down and smooth with the back of a spoon then place in the fridge to chill and set.

Lime Mousse: 

In a small ceramic bowl combine the Peptipro Gelatin powder and water. Stir for a moment  then set aside to swell and become gel-like.

Combine the coconut milk, lime zest and lime juice in a saucepan and gently heat on the stovetop. Keep at a low simmer for 5 minutes.

Remove from the heat then add the coconut sugar (or honey) and matcha powder and stir well to incorporate.

Break apart the gelatin and add to the hot coconut liquid. Stir thoroughly until the gelatin dissolves. If your gelatin needs additional heat to fully dissolve, return the coconut milk to the stovetop for a few moments. Do not boil. Set aside to cool for 10 minutes.

Pour the filling onto the base and transfer back to the fridge for 2 hours to chill and set firm.

When the tart has set, run a sharp knife around the edge of the tin before releasing the sides of the spring-form tin.

Decorate with strips of lime zest or a dusting of matcha.