Avocado Lime Tart
Ingredients:
CRUST:
-
1/2 cup shredded unsweetened coconut
-
1 cup chopped pecans
-
1 cup medjool dates, about 12 dates
-
1-2 teaspoons lime zest
-
pinch of kosher salt
TART FILLING:
-
4 avocados, about 1 1/2 cups of avocado puree
-
1/2 cup of fresh squeezed lime juice
-
1/2 cup coconut nectar, maple syrup, agave, or honey (for those who don't want to make it vegan)
-
2 tbs coconut oil
-
2 tsp lime zest
Directions:
For the Crust:
-
Process the crust ingredients (coconut, pecans, dates, lime zest and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together.
-
Take mixture out of the processor and press evenly into your springform pan.
-
Place pan in freezer while you make the tart filling.
For the Tart Filling:
-
While the crust is setting in the freezer, blend ingredients for the filling (avocados, lime juice, agave or maple syrup, coconut oil and lime zest) in a high-speed blender or food processor until creamy.
-
Pour the avocado filling over the crust and use a spoon to make sure the filling is even and smooth.
-
Place pan in the freezer to set up, at least 2 hours, but can be overnight.
-
Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices and serve.
Note: Don't let it sit out too long. By doing so it will soften and become more like a pudding texture, but it will still taste AMAZING! Don't forget to store the leftover pieces in the freezer.
Enjoy!!!
Author Credit:
Mullins, B. (2024, July 4). Creamy Avocado Lime Tart. Eating Bird Food. https://www.eatingbirdfood.com/creamy-lime-and-avocado-tart-vegan-gluten-free/