Raw Vegan Lime Avocado Tart – a sweet, creamy avocado dessert in a pecan and date crust – need I say more?!
Raw Vegan Lime Avocado Dessert Tart
Lots and Lots of Avocados
Did I ever tell you that I lived on a 60 acre Hass avocado ranch for 8 years? Well I did and it was in southern California in Valley Center.
It’s hard not to become an avocado snob when you live on an avocado ranch – sorry guys. I know that sounds so entitled!
Actually, I wasn’t too bad, but my kids were connoisseurs. If an avocado had the slightest “off” smell, it wasn’t acceptable.
Well, we’ve come a long way from that scenario, but, of course, a bad avocado is a bad avocado.
Just 6 ingredients to make this Creamy Avocado Dessert
- Ripe avocados
- Fresh limes for juice and zest
- Agave
- Coconut oil
- Raw pecans
- Medjool dates
Versatile Avocados
Avocados are actually fruits, you probably knew that already? They’re perfect in both sweet and savory dishes. What a versatile bundle of green goodness!
The luscious silky texture of avocado lends itself so well to anything that needs to be creamy. Because, when they are perfectly ripe, they’re so creamy, a little “nutty” and full of healthy natural occurring oils that are actually good for us.
Fat that’s good – I like that don’t you? It’s not expelled from the fruit but is in its whole food state and goodness with all the healthful benefits of the whole fruit.
Lime Avocado Dessert Tart Crust
Raw Date and Pecan Tart Crust
Because avocado is a fat, a little goes a long way. This dessert is delicious but it doesn’t take a lot to satisfy and besides that, it’s very easy to make. The filling has only four ingredients and the tart crust has only 2 – all fresh and raw.
And because the crust is made with raw dates and raw pecans, its is very concentrated and nutrient dense so you’ll be surprised how quickly you’ll be satisfied.
This dessert is best eaten when partially frozen.
Healthy! We like healthy, right? And if it tastes good too – win win!
Raw Vegan Lime Avocado Dessert Tart
Ingredients
For the Crust
- 1/2 cup raw pecans
- 3/4 cup Medjool dates, chopped, about 8 dates
For the Filling
- 1 - 1 1/2 ripe avocados
- 2 - 3 Tbsp fresh lime juice
- 3 Tbsp agave, or more to taste
- 1/2 - 3/4 Tbsp coconut oil
- 1/2 tsp lime zest and a little more to sprinkle on top
Instructions
For the Crust
- Put the dates and pecans in a food processor with the metal S blade and pulse to break them down some. Then process until well blended and the mixture starts to clump together
- Lightly brush the tart pans with coconut oil. I used two 5" diameter tart pans, 1" deep with removable bottoms so it's easier to remove the tart from the pan once it's frozen
- Add about 1/2 cup of the crust mixture to each of your tart pans. Press the mixture into the tart pans, starting at the center. This will begin to press the crust up the sides a little too.
- When the bottom crust is evenly pressed, then you can work at getting the edges filled by pressing gently at the bottom of each flute (or scalloped edge) until the mixture fills them.
For the Avocado Lime Filling
- In the food processor with the metal S blade, or a high speed blender, add the ripe avocado, lime juice, agave, coconut oil and lime zest and process until smooth
- Pour the filling into the crust in the 2 little tart pans and sprinkle the top with a little more lime zest
- Cover and freeze until firm, a minimum of 2 hours - even overnight
- Take out about 10 minutes before cutting to slightly thaw and make easier to cut
Notes
- If you don't have small tart pans with removable bottoms, small spring form pans will work or small pie pans, or even muffin tins.
- When using a pan without a removable bottom, be sure to carefully remove the tarts from the pan while frozen and firm so they won't break apart.
- Best eaten partially frozen or the filling will become too soft and pudding-like.
- Store leftovers in the freezer.
Nutrition
Adapted from: Eating Bird Food
*Please note that the nutrition information provided is only a close estimate using an online nutrition calculator.*
Slightly Frozen Raw Vegan Lime Avocado Dessert Tart
Even though the tart is very small, it’s very rich. I made them in 5″ tart pans, 1″ deep, with removable bottoms. That makes it so you can remove the tart once it’s frozen by pushing up from the bottom of the little tart pan. This will release the tart.
Between having an avocado filling and a date and nut crust, these are some concentrated foods.
One small 5″ tart is a good portion for four unless, of course, you’re super hungry and are a big eater – then have a whole tart yourself!
Hope you enjoy this yummy raw dessert.
Originally posted May 2, 2017.
Other popular Sweets here on VK
White Chocolate Coconut Mousse
Did you make this recipe?
Please let me know how this Lime Avocado Dessert Tart turned out for you or if you would like to try it. A comment and a rating below would be greatly appreciated. I’d love to hear from you!
Cheers xo,
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