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.
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.
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
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.
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.
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!
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.
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!
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.
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May I know the size of the spring form pan pls? Thank you
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!
This is one of the most delicious things I have ever eaten. Wish I could have it every day!!!
Woo! I’m so happy to hear that, Martha! Thank you for making it and coming back to leave a review and star rating.
I have some lemons would it work instead of limes??
I haven’t ever tried it with lemons, but I imagine it will work! Let me know if you try it!
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! 🙂
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!
Hi can it be made and frozen a week in advance .
Thank you
That should be just fine!