Avocados make everything better! Especially in a Raw Vegan Avocado Lime TartJump to Recipe
Lots and Lots of Avocados
Did I ever tell you that I lived on a 60 acre Hass avocado ranch for 8 years? Well I did and it was in southern California in Valley Center.
It’s hard not to become an avocado snob when you live on an avocado ranch – sorry guys. I know that sounds so entitled!
Actually, I wasn’t too bad, but my kids were connoisseurs. If an avocado had the slightest “off” smell, it wasn’t acceptable.
Well, we’ve come a long way from that scenario, but, of course, a bad avocado is a bad avocado.
Avocado For Dessert
Avocados are actually fruits, you probably knew that already? They’re perfect in both sweet and savory dishes. What a versatile creation.
The creamy texture of avocado lends itself so well to anything that needs to be creamy. Because when they are perfectly ripe, they’re so creamy, a little “nutty” and full of healthy natural occurring oils that are actually good for us.
Fat that’s good – I like that don’t you? It’s not expelled from the fruit but is in its whole food state and goodness with all the healthful benefits of the whole fruit.
Raw Vegan Avocado Lime Tart Crust
Because avocado is a fat, a little goes a long way. This dessert is delicious but it doesn’t take a lot to satisfy and besides that, it’s very easy to make. The filling has only five ingredients and the tart crust has only 2 – all fresh and raw.
And because the crust is made with raw dates and raw pecans, it is very concentrated and nutrient dense so you’ll be surprised how quickly you’ll be satisfied.
Healthy! We like healthy, right? And if it tastes good too – oh ya!!
- 1/2 cup raw pecans
- 3/4 cup Medjool dates, chopped, about 8 dates
- 1 - 1 1/2 ripe avocados
- 2 - 3 Tbsp fresh lime juice
- 3 Tbsp agave, or more to taste
- 1/2 - 3/4 tbsp coconut oil
- 1/2 tsp lime zest, a little more to sprinkle on top
Put the dates and pecans in a food processor with the metal S blade and pulse and then process until well blended and the mixture starts to clump together
Lightly brush your tart pan with coconut oil. I used two 5" diameter tart pans, 1" deep with removable bottoms so it's easier to remove the tart from the pan once it's frozen
Add about 1/2 cup of the crust mix to each of your tart pans. Press the mixture into the tart pans, starting at the center. This will begin to press the mixture up the sides a little too. When your bottom crust is evenly pressed then you can press more at the bottom of the side flutes until the mixture fills them.
When the bottom of the crust is evenly pressed, then you can work at getting the edges filled by pressing gently at the bottom of each section
In the food processor with the metal S blade, add the ripe avocado, lime juice, agave, coconut oil and lime zest and process until smooth
Pour the filling into the crust in the 2 little tart pans and sprinkle the top with a little more lime zest
Cover and freeze until firm - even overnight
Take out about 10 minutes before cutting
Adapted from: Eating Bird Food
Even though the tart is very small, it’s very rich. I made them in 5″ tart pans, 1″ deep, with removable bottoms. That makes it so you can remove the tart once it’s frozen by pushing up from the bottom of the little tart pan. This will release the tart.
Between having an avocado filling and a date and nut crust, these are some very concentrated foods.
One small 5″ tart is a good portion for two unless, of course, you’ve starving and are a huge eater – then have a whole tart yourself!
Hope you enjoy this yummy raw dessert
Take care guys and gals and happy April!