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.
Avocado 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, maple syrup 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 frozen when you try to remove them from the cupcake tin or they won’t come out properly.
Once the tart has set 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.
As I mention below in the recipe, if you let it sit out too long, the filling will soften, almost like a pudding, so make sure to store any leftovers back in the freezer.
More No-Bake Dessert Recipes to Try:
- Vegan Blueberry Cheesecake Bars
- Greek Yogurt Berry Tart
- Healthy Chocolate Banana Ice Cream
- Greek Yogurt Popsicles
- Healthy Banana Pudding
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Lime and Avocado Tart
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, maple syrup, or agave
- 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 or maple syrup, 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
Notes
- If you don’t need this recipe to be vegan you can use honey for the sweetener in the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Did you use almonds or pecans?
Pecans. Why do you ask?
Did you use medjool dates or regular? Thanks!
I used medjool dates but I think either would probably work.
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.
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!!!
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 love using avocado in desserts and smoothies. This is right down my alley!
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.
So glad that you liked it Dale! Thanks for coming here to comment and let me know. It makes me so happy to know that you all enjoyed it.
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.
Hi Kim,
I haven’t tried it with any other oils but you could try substituting another oil. Let me know how it goes and enjoy!
could you possibly try cacao butter or another nut butter like cashew or something?
Actually I seen similiar recipe at some other place before I forgot but that was no so detailed like this and not fulfilled my expectations which I had by seeing images
Please advise what can I use when I dont have coconut oil
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 just rediscovered this recipe and want to thank you, it’s so yummy.
I cant wait to see what you come up with next.
Thanks so much for commenting Ashley. I’m so glad you enjoyed the pie!