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
And here’s what you need for the filling:
fresh squeezed lime juice
coconut nectar or honey
Choosing a Pan for This Tart
I’ve made these tart in different ways — in a 9-inch springform pan(affiliate link), 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(affiliate link). 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.
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!
1/2 cup shredded unsweetened coconut
1 cup chopped pecans
1 cup medjool dates (about 12 dates)
1–2 teaspoons lime zest
pinch of sea salt
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
Process the crust ingredients (coconut, pecans, dates, lime zest and sea salt) in a food processor(affiliate link) 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(affiliate link). 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.