Description
A delicious and creamy avocado lime tart with a coconut pecan crust.
Ingredients
Scale
- ½ cup unsweetened shredded coconut
- 1 cup pecans, chopped
- 1 cup Medjool dates (about 12), pitted
- 1–2 teaspoons lime zest
- Pinch of sea salt
- 4 avocados (about 1½ cups avocado purée)
- ½ cup freshly squeezed lime juice
- ½ cup coconut nectar, maple syrup, or agave
- 2 tablespoons coconut oil
- 2 teaspoons lime zest
Instructions
- Add the crust ingredients (shredded coconut, pecans, dates, lime zest, and sea salt) to a food processor.
- Process until the mixture becomes sticky and holds together when pressed.
- Transfer the crust mixture to a springform pan and press it evenly into the bottom.
- Place the pan in the freezer while preparing the filling.
- Add all tart filling ingredients (avocados, lime juice, sweetener, coconut oil, and lime zest) to a high-speed blender or food processor.
- Blend until completely smooth and creamy.
- Pour the filling over the chilled crust and smooth the top with a spoon.
- Place the tart in the freezer for at least 2 hours, or until fully set.
- Remove from the freezer, release from the pan, and let sit at room temperature for 10–15 minutes before slicing and serving.
Notes
- Sweetener options: Coconut nectar, maple syrup, or agave all work well and provide slightly different flavor notes.
- Texture tip: The longer the tart sits at room temperature, the softer and creamier the filling will become.
- Storage: Store leftover slices in an airtight container in the freezer.
- Serving tip: For clean slices, use a sharp knife warmed under hot water and wiped dry before cutting.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 394 kcal
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Creamy Avocado Lime Tart, vegan dessert, no-bake tart