No Bake Lime Coconut Avocado Tart

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Servings:

• Recipe serving size: 1/8 of a standard 8-inch tart
• Number of servings: Adjust Reset

Ingredients:

• Crust

• 2 cups almond flour, plus more for dusting and as needed
• 1/4 cup coconut oil, melted
• 5 large Medjool dates, pitted
• 1/2 tsp. sea salt
• 1–2 tsp. warm water (if needed for binding)

• Filling

• 3 ripe, fresh avocados, halved, pitted and peeled
• 1/4 cup maple syrup
• 1 1/2 Tbsp. coconut oil, melted and cooled
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 1/2 tsp. sea salt
• Zest of 1 lime

Instructions:

1. Make the Crust

2. Soften the Dates: Place pitted Medjool dates in a small bowl and cover with boiling water. Let sit for at least 5 minutes to soften. Drain and mash with a fork until smooth.
3. Mix the Dough: In a large mixing bowl, combine almond flour and sea salt. Add ¼ cup melted coconut oil and mashed dates. Use your hands or a spoon to mix everything until a dough forms. If the mixture feels too dry, add 1–2 teaspoons warm water and mix again.

1. Assemble the Crust

2. Press into Pie Tin: Line an 8-inch pie tin with parchment paper (optional, for easy removal). Press the crust mixture evenly into the bottom and slightly up the sides.
3. Chill to Set: Place the crust in the fridge for at least 30 minutes to firm up before adding your filling.

1. Make the Filling

2. In the food processor or a big bowl, blend or mash avocados, maple syrup, 1½ Tbsp. coconut oil, lime juice, and ½ teaspoon sea salt until smooth and creamy.
3. Taste and adjust sweetness or acidity as needed (add more maple syrup if desired or extra lime juice if the avocados are overripe).

1. Assemble the Tart

2. Remove the crust from the freezer. Spread the avocado filling evenly into the crust, smoothing the top with a spoon.
3. Sprinkle lime zest over the top.

1. Chill & Serve

2. Return tart to the freezer and let it set for at least 2 hours.

Notes & Tips: