Morning friends and happy Monday. I must say that waking up at 5:15 this morning was not a fun feeling considering it felt like 4:15 and I went to bed past mid-night. Did anyone else stay up extra late last night because you didn’t feel tired at your normal bedtime? Oh well, I guess I’ll get used the switcheroo in a few days and it will definitely be nice to have more sunshine in the evenings.
Speaking of spring forward and spring, St. Patrick’s Day is right around the corner and I’ve whipped up a tasty dessert recipe to help you celebrate (that doesn’t involve beer or corned beef). It’s a creamy avocado tart with a hint of lime… perfect for spring!
I posted a photo on Instagram a few weeks ago when I made the tarts for the first time, but decided I needed to make them again to ensure the recipe was just right.
I added more agave to this batch and they turned out perfectly — not too sweet, but sweet enough and not too tart either. I love the creaminess and the green color. So festive.
I used 4-inch springform pans and made two small tarts, however these would be absolutely adorable in the mini 2-inch springform pans and you could make one large tart as well. Or you could even put the ingredients in small ramekins or a mini cupcake pan. Just make sure the tarts are pretty frozen when you go to get them out of the cupcake tin or else you’ll mess them up.
Once the tart has become firm in the freezer, it’s ready to serve. You can take it out to thaw for about 10-15 minutes before serving. You can certainly eat it earlier if you like the frozen texture (which I do) — just test it a little to see which way you like it best. As I mention below in the recipe, if you let it sit out too long, the filling will get pretty soft, almost like a pudding so make sure to put any leftovers back in the freezer.
The best part = these little tarts are made with all natural ingredients and packed with healthy fats from the pecans, coconut and avocado! They’re raw, vegan, gluten-free AND creamy and rich without being over the top sweet.
They work great to satisfy a craving for key lime pie or even ice cream… with only a small piece. I found the four-inch tart is the perfect size to serve 3-4 people.
- ¼ cup shredded unsweetened coconut
- ½ cup chopped pecans
- ½ cup dates (about 12 dates)
- 1-2 teaspoons lime zest
- pinch of sea salt
- 2 avocados (about 1½ cups of avocado puree)
- ¼ cup of fresh squeezed lime juice
- ¼ cup coconut or agave nectar (or honey)
- 1 Tablespoon coconut oil
- 1 teaspoon lime zest
- 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 two mini springform pans. Place pans in freezer while you make the tart filling.
- While the crust is setting in the freeze, blend ingredients for the filling (avocados, lime juice, agave, coconut oil and lime zest) in a high-speed blender or food processor until creamy.
- Pour half the avocado filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth.
- Place pans 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. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.
Enjoy and happy early St. Patrick’s Day!
{ 37 comments… read them below or add one }
cutest thing everrrr
These look delicious Brittany! I can practically taste them already and I think I’m in love!
To say the least, this is much more elegant than the requisite green St. Patty’s Day beer! I’m also loving that this is both gluten-free and free of refined sugar. Thanks!
They are absolutely adorable. I am totally making these!
That looks SO good, Brittany!!! Yum!
Thank you for providing this, as my boyfriend is so in love with Key Lime Pie. My hope is that maybe I can curb that craving a little longer by introducing this to him, as he is on a huge weight loss/build muscle plan right now. Thank you once again for offering things that are oh so wonderful but, making things that we don’t have to feel so bad eating either!! You are amazing, Brittany!!
I can’t wait to try this! Thanks for this recipe. I am wondering if the pie is left out does it turn brown?
wow these are so adorably beautiful! I love the color. I cannot wait to try these. Thanks so much for sharing.
This is so cute and looks sooo toasty!
it’s almost too pretty to eat! the nutty date crust sounds divine.
I was just thinking about Lime Avocado Cheesecake. This would be a perfect recipe! And healthy too
Yum! This looks really, really good. Love the lime and avocado combo.
These make me crave spring and look highly professional might I add!
Thanks Sara.
This tart looks amaaaazing! I think it’s the green colour that makes it look so inviting. Just found EBF on instagram too
They look and sound delicious – I just put limes on my shopping list for today!!
This looks delightful! I’ve been looking for a good key lime recipe. Would you say that the avocado has an overpowering taste?
I love this recipe and cannot wait to give it a try. I’ve tried so many of your recipes and love them all! Thank you for all of your hard work
They look so PERFECT, I could only hope mine come out so beautifully! I hope to make these for the St Pattys party I am attending my vegan friends will go crazy for this combo! Great recipe! Love + Shine COURTstar
Looks fantastic!
I am wondering is there a possible substitute for the dates?
You could substitute another sweet dried fruit like raisins or apricots.
This recipe really is mouth watering… can’t wait to try it!!!
made this yesterday and it’s hands-down amazing… tastes better than any regular, sugar-packed key lime pie i’ve had. I can’t say enough good things about this, make it asap!
This looks amazing! I can’t wait to try it!
Oh my goodness. That looks absolutely DIVINE. I have been loving sweetened up avocado lately, especially with orange, cinnamon, and honey. I can only imagine how beautifully this all comes together.
Thank you Sarah! I’ve just started experimenting with avocado in desserts and it’s been awesome so far. I loooove chocolate avocado pudding.
YUM!!!! Looks so good!!!
What a creative recipe! Sadly, I’m not a huge fan of avocado though I WANT so badly to be! (I love all veggies, but can’t stomach avocado for some odd reason!) Can you taste the avocado in this dessert? I’m afraid…
Celina, I made this and surprisingly you can not even taste it was so ever. It has only the lime taste along with the taste of the nutty crust! I think you maybe very surprised!! I loved it!!
Just try and if you don’t like it you can always share it with friends or family!
Hi Brittany, This recipe was amazing! The crust adds the perfect amount of crunch and the avocado is hardly detectable! I just started eating clean a few months ago, and I am amazed with the results so far. I’m so happy to have discovered your blog the other week. I loved your Sinless Samoas, Protein Pancakes, Cauliflower Pizza crust, and no bake cookies. Can’t wait to try more. Thank you for the great tips!
Hi, This looks amazing. What size pans did you use? And if I don’t have small ones can I use on 9″ springform pan? I can’t wait to make it!
I used mini springform pans that are 4″. I think you could use a 9″ though!
These would be so much easier than squeezing the juice out of all those little key limes for pie…and yes, I’ve done that before. Love the concept.
Slice them in half and use a (really clean) garlic press! Much easier than squeezing individual tiny limes.
Brittany, these Tarts are creamy and “key lime pie” tasting!!! Yummy!
I just wanted to know if you have the nutritional breakdown ? I’m on weight watchers and I need to put the points down! Thank you for the great recipes!
These are soooooo good, and guilt free! I will be making them again!
Yay! So glad you enjoyed the recipe.