Description
This refreshing No Bake Lime Avocado Tart is a creamy, tangy dessert perfect for warm days. Made with a nutritious crust of dates, coconut, and pecans, and a smooth lime-avocado filling sweetened with agave, this tart requires no baking and sets in the freezer for a delightful chilled treat.
Ingredients
Crust
- 12 pitted Medjool dates
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pecans
- 2 tablespoons melted coconut oil
- Zest of 1 lime
- Pinch sea salt
- 1/2 to 1 tablespoon water (if necessary)
Filling
- Flesh from 2 California avocados
- 1/2 cup fresh lime juice
- Zest of 1 lime
- 1/4 cup agave syrup
Instructions
- Prepare the crust: Combine the dates, shredded coconut, pecans, melted coconut oil, lime zest, and a pinch of sea salt in a food processor. Process until the mixture starts to come together. With the processor running, slowly add 1/2 to 1 tablespoon of water only if needed, so the mixture holds together when pinched. Fresh dates may not require any water.
- Form the crust shells: Press the crust mixture firmly into the base and up the sides of three 4-inch mini tart shells to create even crusts.
- Freeze the crust: Place the crust-lined tart shells in the freezer to set while you prepare the filling, ensuring they firm up properly.
- Prepare the filling: In a clean food processor, blend the avocado flesh, fresh lime juice, lime zest, and agave syrup until smooth and creamy. Scrape down the sides as needed to ensure an even texture.
- Assemble the tarts: Remove the tart shells from the freezer and evenly pour the lime avocado filling into each crust. Smooth the tops with a spatula.
- Set the tarts: Place the filled tarts on a baking sheet and return them to the freezer for at least 1 hour, or up to overnight, to fully set.
- Serve and store: To remove tarts easily from the shells, briefly dip the bottoms in a hot water bath for 10 seconds before lifting them out. Store any leftovers in an airtight container or bag in the freezer to prevent freezer burn.
Notes
- Use fresh Medjool dates for best texture to avoid adding extra water.
- If tart removal is difficult, warming the tart bases slightly helps release them easily.
- This tart freezes well and can be stored for several days for convenient make-ahead dessert.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- This recipe makes three 4-inch mini tarts and can be doubled for larger portions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
