Categories: Baked goodsDairy-freeDessertGluten-freeVegan

Creamy Lime and Avocado Tart

Ranch-to-Table Recipe: We should call this “Guilt-free” Creamy Lime & Avocado Tart because it’s vegan, gluten-free, and absolutely scrumptious. Its creamy avocado coconut filling and coconut pecan crust will make it a favorite dessert!

Prep Time: 20 mins
Total Time: 20 mins
Yield: 8

Ingredients –
Crust:

1/4 cup shredded unsweetened coconut
1/2 cup chopped pecans
1/2 cup dates (about 12 dates)
1–2 teaspoons lime zest
Pinch of sea salt

Tart filling:

2 California Avocados (about 1 1/2 cups of avocado puree)
1/4 cup of fresh-squeezed lime juice
1/4 cup coconut or agave nectar (or honey)
1 tablespoon coconut oil
1 teaspoon lime zest

Directions:

Process the crust ingredients (coconut, pecans, dates, lime zest & sea salt) in a food processor until the dates have turned into sticky paste holding the crust ingredients together.
Remove the mixture from the processor and press evenly into two mini springform pans.
Place pans in the freezer while you make the tart filling.
Blend filling ingredients (avocados, lime juice, agave, coconut oil & lime zest) in a high-speed blender or food processor until creamy.
Taste-test for sweetness and adjust as desired.
Pour half the avocado filling over the crust in one pan and then pour the remaining filling over the crust in the second pan.
Make sure the filling is even & smooth.
Place pans in the freezer for at least 2 hours (but can be overnight) to set up.
Remove from freezer and remove the springform pan and let sit out for 10-15 minutes.
Cut into slices and serve.
- Note: The filling will soften to a pudding-like texture the longer it sits out. Store any leftovers back in the freezer.