Avocado Lime Tart | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Whether you are simply craving a little sweetness or looking for a dessert idea for a special occasion, look no further than this refreshing no-bake avocado lime tart with fresh lime juice and delicious crust made from dates, coconut, and almond butter—it’s all vegan too. Incredibly easy to make, all that is needed is a springform pan and a food processor to make this light and not overly sweet creation. And yes, a bit of patience is required, because the tart needs to chill in the fridge for at least five hours before serving to allow the ingredients to set, but it’s well worth the wait, and your guests won’t be disappointed either.

Make sure to get avocados that are soft and not too firm to ensure easy and even blending. Cashew butter may be used in place of almond butter if desired.

Avocado Lime Tart

Recipe by Lisa Turner
Published on

November 19, 2024

Easy-to-make vegan no-bake tart with a smooth, cool and refreshing avocado and lime topping poured over a date and coconut crust

Preparation:

25 minutes

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Base:

8 medjool dates, pitted
1 1/2 cups dried unsweetened shredded coconut
2 1/2 tablespoons almond butter

Top:

flesh of 2 ripe avocados
1/2 cup coconut oil, melted
3 tablespoons honey
3 tablespoons maple syrup
zest from 2 limes
juice from 2 limes (4 tablespoons)

Instructions:

Lightly grease of standard 9-inch springform pan with coconut oil. In a food processor, pulse together the ingredients for the base until they are well combined and sticking together. Transfer to the prepared pan, and using a slightly oiled piece of waxed paper or parchment paper, press the mixture firmly into the pan.
In the food processor, pulse together the ingredients for the top until smooth and well combined. Pour this mixture over the base and spread with a spalula to even out the top. Put the tart in the refrigerator to set for at least 5 hours.
Cut into slices and serve, sprinkled with a bit of powdered sugar if desired. Store remaining tart covered in the refrigerator for up to 3 days.

Makes 8 to 10 servings