Creamy Lime and Avocado Tart (Vegan + Gluten Free)

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!

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!

Creamy Lime and Avocado circular Tart on a white square plate.

Creamy Lime and Avocado circle Tart with one slice cut out on a white square plate.

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.

Creamy Lime and Avocado Tart on a white plate with avocados in the background.

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.

Creamy Lime and Avocado Tart on a white plate with avocados in the background.

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 (affiliate link). 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.

creamy avocado and lime tart with a slice taken out and a bite out of the slice.

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.

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Creamy Lime and Avocado Tart (Vegan + Gluten Free)


Description

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!


Scale

Ingredients

Crust

  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup chopped pecans
  • 1/2 cup dates (about 12 dates)
  • 12 teaspoons lime zest
  • pinch of sea salt

Tart Filling

  • 2 avocados (about 1 1/2 cups of avocado puree)
  • 1/4 cup of fresh squeezed lime juice
  • 1/4 cup coconut or agave nectar (or honey)
  • 1 Tablespoon coconut oil
  • 1 teaspoon lime zest

Instructions

  1. 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 two mini springform pans. Place pans in freezer while you make the tart filling.
  2. 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 (affiliate link) until creamy.
  3. 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.
  4. Place pans in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, remove the springform pan (affiliate link), 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.

Nutrition

  • Calories: 224
  • Sugar: 14
  • Fat: 14
  • Carbohydrates: 18
  • Fiber: 4
  • Protein: 2

Enjoy and happy early St. Patrick’s Day!

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    65 comments
  1. Hello! I just have one quick question! Is the nutrition information for one slice? Or the entire tart? I’m just curious since there’s no serving size. But I’m definitely planning to make this this Christmas!!! Happy holidays!

  2. This was delicious! I was in a hurry so used a pre-made graham cracker crust with the filling recipe and it was quick, easy and so delicious my friends had no idea it contained avocados!

  3. In the lime avocado tart you call for 1/4 cup coconut, or agave nectar or honey. Question the coconut vs 2 other liquids. Are you thinking coconut or coconut oil, because you just say coconut, and the next ingredient down is coconut oil.

  4. This is a beautiful recipe. My 14 yr old daughter has it as her signature dish primarily because it tastes so good. The bonus is that it’s nutritious and full of the good stuff. Thank you very much!

  5. I’m not vegan but found your recipe from another blog I read. Made for my family & we all loved except for my daughter. My 13yr old son loved it! So tart & limey & the crust was to die for. Reminds me of my homemade lara bars but better w that lime zest added to it. I know what I will be adding to my next batch of homemade lara bars! Thank for a creative, delicious recipe!

  6. This looks so simple, thanks for sharing, looking forward to giving it while later on, I just bought my first springform pan! Heidi x

  7. Your recipe looks yummy. I made a variation of this a couple of weeks ago using lime, a banana, stevia and an avocado, and making soft ice cream in my Donvier ice cream maker. The avocado makes an incredibly creamy ice cream. I want to give your recipe a try because it can go back in the freezer, and the crust will just add more yumminess. I would substitute liquid stevia for the agave.

  8. Awesome recipe! For the crust I used walnuts, honey, coconut and coconut oil.
    I only had lemons and coconut sugar…but it was very good! Thanks for the idea!!!

  9. So glad you went back into your archives and featured this post on Facebook today! I hadn’t seen it before, and it looks amazing! I’m obsessed with using avocado in desserts and smoothies. This is right down my alley!

  10. A girlfriend of mine made this for a tea party yesterday and it was by far the best key lime pie I’ve ever had. It took a little persuasion on her part to convince us that it was refined sugar free and vegan. People, try this recipe you will not regret it.

  11. I love the look of these and will be making one this weekend.

    One question though, what could I substitute for the coconut oil? Ihave a friend who would love these too but she is allergic to coconut.

    Kim.

  12. Brittany, I love this idea. I went on a creamy lime and avocado kick in March right after a had my son. A friend brought this pie over and noted it for its super powers for a postpartum mother. I made one and ate one daily for weeks(I know not a good idea, but having just had a baby my cravings were intense.) I just rediscovered this recipe and want to thank you, it’s so yummy.
    I cant wait to see what you come up with next.

  13. 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!

    • Slice them in half and use a (really clean) garlic press! Much easier than squeezing individual tiny limes.

  14. 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!

  15. 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!

  16. 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! 🙂

  17. 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…

  18. 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!

  19. 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!! 🙂

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