Creamy Avocado Lime Tart

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This lime and avocado tart has a creamy avocado coconut filling with a coconut pecan crust. It’s super easy to make, vegan and gluten-free!

You’ve seen me use avocado in dessert recipes before for my avocado truffles and mint chip avocado ice cream and I’m doing it yet again! This time with a creamy lime avocado tart that’s fresh and flavorful.

Slice of avocado lime tart on a plate with a gold fork and two slices of lime.

Besides being completely obsessed with the color of this tart, I love how healthy it is! It’s made with all-natural ingredients and packed with healthy fats from the pecans, coconut and avocado! The tart is raw, vegan, gluten-free AND creamy and rich without being over-the-top sweet.
It satisfies any craving for key lime pie or even ice cream… with only one small piece.

Blender pouring a creamy avocado lime filling into a spring form pan with a coconut pecan crust at the bottom

Healthy Lime Tart Ingredients:

There are two main components in this tart: the crust and the filling. Here’s what you need for the crust:

  • shredded unsweetened coconut
  • chopped pecans
  • medjool dates
  •  lime zest
  • sea salt

And here’s what you need for the filling:

  • avocados
  • fresh squeezed lime juice
  • coconut nectar or honey
  • coconut oil
  • lime zest

Avocado Lime tart topped with lime zest and lime slices with a slice cut out from it.

Choosing a Pan for This Tart

I’ve made these tart in different ways — in a 9-inch springform pan, in an 8-inch tart pan and in four mini springform pans. You could even put the ingredients in small ramekins or a mini cupcake pan. Just make sure the tarts are pretty frozen when you try to remove them from the cupcake tin or they won’t come out properly.

Slice of avocado lime tart on a plate with a fork and topped with lime zest and a lime slice.

Once the tart has firmed up in the freezer, it’s ready to serve. You can take it out to thaw for about 10-15 minutes before serving, or 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.

Slice of avocado lime tart on a plate with a fork bite taken out of it.

More No-Bake Dessert Recipes to Try:

If you make this avocado tart, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Lime and Avocado Tart

4 from 79 votes
This lime and avocado tart has a creamy avocado coconut filling with a coconut pecan crust. It's super easy to make, vegan and gluten-free!
Slice of avocado lime tart on a plate with a fork and topped with lime zest and a lime slice.
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 8

Ingredients

Crust

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, or honey
  • 2 Tablespoons coconut oil
  • 2 teaspoons lime zest

Instructions
 

  • 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.
  • While the crust is setting in the freezer, 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 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. 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.

Video

Nutrition

Serving: 1slice Calories: 394kcal Carbohydrates: 40g Protein: 4g Fat: 26g Saturated Fat: 9g Polyunsaturated Fat: 9g Sodium: 50mg Fiber: 7g Sugar: 28g
Course: Dessert
Cuisine: American
Keyword: avocado tart

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    118 comments
    1. Sheela Jayaraj
      June 19, 2022 AT 10:07 pm

      May I know the size of the spring form pan pls? Thank you

      1. Brittany Mullins
        June 20, 2022 AT 9:46 am

        Hi Sheela, I’ve used a 9-inch springform pan, an 8-inch tart pan and four mini springform pans. Just make sure the tarts are pretty frozen when you try to remove them from the cupcake tin or they won’t come out properly. Let me know if you try this recipe out and how it goes!

    2. Martha
      February 13, 2022 AT 5:01 pm

      5 stars
      This is one of the most delicious things I have ever eaten. Wish I could have it every day!!!

      1. Brittany Mullins
        February 14, 2022 AT 9:13 am

        Woo! I’m so happy to hear that, Martha! Thank you for making it and coming back to leave a review and star rating.

    3. Kim
      October 27, 2021 AT 5:55 pm

      I have some lemons would it work instead of limes??

      1. Brittany Mullins
        October 28, 2021 AT 1:07 pm

        I haven’t ever tried it with lemons, but I imagine it will work! Let me know if you try it!

    4. Stephanie
      August 4, 2021 AT 9:38 pm

      5 stars
      I’d been wanting to try this recipe for a long time and it finally happened this morning. I had 4 perfectly ripe avocados, plus all other ingredients (I did use agave in place of honey), and was able to whip this up before I even started my work day (yay, pros of telework!).

      I’m really happy with how it turned out. The lime carries throughout the tart, so every bite has that nice sharp lime. So refreshing – and because it’s avocado – one piece is so satisfying for any sweet tooth.

      Another win from EBF – thanks Brittany! 🙂

      1. Brittany Mullins
        August 5, 2021 AT 11:00 am

        Yay!! So pumped this avocado lime tart was a hit, Stephanie! Thanks for making it and coming back to leave a review. I really appreciate it!

    5. Green
      July 30, 2021 AT 2:54 am

      Hi can it be made and frozen a week in advance .
      Thank you

      1. Brittany Mullins
        August 2, 2021 AT 8:50 pm

        That should be just fine!

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