From The Goodness of Nuts and Seeds by Natalie Seldon

I love a twist on a classic and this key lime matcha pie is as delicious as it is healthy. Enjoyable at any time of day and perfect for an after-dinner, guilt-free dessert. The moreish nut, fig and coconut crust provides the perfect base for the creamy filling. Zesty, clean-feeling bakes like this are the kind of food pleasure we should all be indulging in.

(serves 10–12)

Ingredients for the crust:
125g pistachios
50g walnuts
6 soft, sticky dried figs
100g desiccated coconut
A good squeeze of lime juice 

For the filling:
200g cashews, soaked for
2–3 hours (or preferably overnight)
Zest and juice of 3 limes (plus zest from 1 lime for decoration, if you wish)
200ml coconut cream
100ml maple syrup
1 3/4 teaspoons matcha powder

Method:
Pulse the pistachios and walnuts in a food-processor or high-speed blender until finely ground. Add the figs, coconut and lime juice and pulse until combined. The mixture should easily form into a ball. If it’s not sticky enough, add more figs and lime juice until you reach the desired consistency.

Press the mixture into the base and sides of a lined 23cm loosebottomed tart tin. Place in the fridge to chill until needed.

For the filling, drain the cashews from the water, rinse and put in a high-speed blender with 3 tablespoons of water. Process until a paste is formed. Add the lime zest and juice, coconut cream and maple syrup and blend together on high until smooth. Remove 150ml of the lime cream and set aside, then add 1 1/2 teaspoons of the matcha powder to the main mix and blend again.

Remove the crust from the fridge and fill with the matcha lime cream. Spread with the back of a spoon so that it covers the crust evenly. Pour the remaining lime cream into the blender and add 1/4 teaspoon of matcha powder, and whiz until blended. Spoon into the centre of the tart on top of the darker lime cream, then use a skewer or cocktail stick to create swirl patterns with the two layers. Return the tart to the fridge to set for at least 2 hours, or preferably overnight.

Just before serving, decorate with lime zest, if you wish.

Recipe from The Goodness of Nuts and Seeds by Natalie Seldon, published by Kyle Books.

Photography by Faith Mason.