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Raw Vegan Avocado Lime Tart
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Raw Vegan Lime Avocado Dessert Tart

Rich and creamy no-bake avocado dessert with a pecan and date crust.
Course Dessert
Cuisine American, Vegan
Keyword Avocado Dessert
Prep Time 15 minutes
Freezing Time 2 hours
Total Time 15 minutes
Servings 8 slices
Calories 227kcal

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

Serving: 1slice | Calories: 227kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 437mg | Fiber: 6g | Sugar: 15g | Vitamin A: 110IU | Vitamin C: 9.1mg | Calcium: 22mg | Iron: 0.6mg