Coconut, lemon and courgette tart

This gluten free, dairy free, egg free, nut free dessert is delicious and counts towards some of your 5 a day! Although I prefer to go for 7 - 10 per day, which is easy to achieve this way! The "pastry" base was made using sweet potato, and the coconut, lemon and courgette filling is packed full of nutrients. Dessert does not have to be guilty!

Courgettes (or zucchini depending on where you live) are summer squashes. They have quite a high water content, and are very low calorie. They are a good source of vitamin C for immune boosting, and potassium for blood pressure control. They are also a good source of retinol (Vitamin A), potassium, and manganese.

Ingredients

• 1 sweet potato

• Juice of one lemon

• 1 tablespoon  chia seeds

• Zest of 1 lemon

• 200g Grated courgette

• 1 tablespoon Coconut oil

• 60g Desiccated Coconut

• 150g pitted Dates

• Extra Desiccated coconut to sprinkle

• Raspberries and blueberries to decorate

Directions

1. Juice and zest one lemon

2. Put the tablespoon of chia seeds to soak in the lemon juice and put to one side to soak

3. Preheat the oven to 175 degrees C

4. Peel the sweet potato and slice in half lengthways

5. Use the chopping function on the food processor to thinly slice the sweet potato

6. Grease a tart tin with coconut oil, and line the base of the tin with baking paper

7. Line the tin with sweet potato, overlapping it so that there are no gaps

8. Use the grating function on the food processor to grate the courgette

9. Add the dates, lemon zest, desiccated coconut, a tablespoon of coconut oil, and the lemon juice and soaked chia seeds

10. Whizz these up together until well mixed

11. Put the lemon filling inside the sweet potato "pastry" and flatten to fit, being careful not to displace the sweet potato

12. Bake for 30 mins

13. Garnish with fruit - I used blueberries and raspberries, and sprinkle with extra desiccated coconut to decorate