This avocado lime tart has a creamy avocado coconut filling with a dates and seeds or nut crust. It’s super easy to make, vegan and gluten-free!
- 2 cups seeds and/or nuts
- ½ cup of dates pitted and chopped
- ½ cup of cocoa butter
- 1 pinch of salt
- 4 avocados
- ½ cup of lemon juice
- ½ cup of honey
- ½ cup of coconut oil
- 1 tsp vanilla power
Melt the cocoa butter au bain-mair. In a food processor, grind the seeds/nuts into a rough flour. Then, add the dates, a pinch of salt and mix everything together. Then, press the crust into a spring form and refrigerate until firm.
Process avocados, lemon juice, honey, coconut oil and vanilla powder in a food processor for 5 minutes until smooth. Put the filling on top of the crust and refrigerate the tart for at least 6 hours.
This also looks nice in small muffin sized cups – for this version, put the crust into small silicon muffin forms, refrigerate and take out of the mold before putting in the filling.
Decorate with lime or lemon slices.