Creamy Avocado Lime Tart

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. 

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

Lime and Avocado Tart

Brittany Mullins
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!
4.55 from 31 votes
Prep Time 2 hrs 20 mins
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 8
Calories 394 kcal

Ingredients
  

Crust

  • 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

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: 1sliceCalories: 394kcalCarbohydrates: 40gProtein: 4gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 9gSodium: 50mgFiber: 7gSugar: 28g
Keyword avocado tart
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Recipe Rating




    102 comments
    1. Esther Poole
      May 3, 2021 AT 4:04 pm

      5 stars
      This recipe is amazing!!! It’s super simple, and since it doesn’t require cooking it’s really nice to be able to make it during the hot weather. This past weekend we had it with lime, and it was so good that I wanted it again today. Unfortunately, we didn’t have any more limes, so I decided to substitute lemons instead. It was still SO good. Make it now, you won’t regret it!

      1. Brittany Mullins
        May 4, 2021 AT 10:32 am

        Yay!! I’m so glad you’ve been enjoying this avocado lime tart, Esther! Thanks for the review. I really appreciate it!

    2. Abby
      April 6, 2021 AT 12:25 am

      5 stars
      My friend has major dietary allergies including gluten, rice, soy, dairy, chocolate, pecans, peanuts, eggs, and coconut. She was super bummed she can’t really have many desserts so I told her to try this recipe with a couple of modifications for her allergy like cashews instead of pecans and avocado oil instead of coconut oil and coconut flakes. She loved it! And since my family can have everything on the recipe, I also made it with the original recipe and everyone to raves about it. Even my daughter who has hated avocado since birth liked it! We added vegan whipped cream on top which is a great contrast with the tart lime. I will try key limes next time! Delicious recipe!

      1. Brittany Mullins
        April 6, 2021 AT 7:08 pm

        Woo!! That makes me so happy to hear, Abby. Thanks for coming back to leave a review. It means the world to me.

    3. Brenna
      January 16, 2021 AT 11:19 am

      Hi!
      You mention a spring form pan, however, in your video you use a tart pan where the bottom comes out. I have both but wondering which one works best. Thanks!

      Brenna

      1. Brittany Mullins
        January 16, 2021 AT 3:15 pm

        Either will work great! Just depends on which look you prefer.

    4. Stefano
      January 7, 2021 AT 2:58 pm

      5 stars
      Thank you for this recipe. My family enjoyed the tart very much.

      1. Brittany Mullins
        January 7, 2021 AT 4:08 pm

        I’m so glad this recipe was a hit! Thanks for the review. 🙂

    5. Suzanne
      December 30, 2020 AT 4:06 am

      5 stars
      Sensational.

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