California Avocado and Lime Tart

HomeRecipesDietDairy FreeCalifornia Avocado and Lime Tart

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Serves: 12

Ingredients
Instructions

Tart Crust 1 1/2 cups macadamia nuts 3/4 cup unsweetened, shredded coconut 7 Medjool dates, pitted 1 Tbsp. lime zest 3 Tbsp. lime juice 1 vanilla bean, split and seeds scraped, pod discarded 1 1/2 Tbsp. coconut oil 1 1/2 Tbsp. agave nectar 1 1/2 Tbsp. raw sugar As needed Pinch of salt California Avocado-Lime Filling (Yield: 3 cups) 4 Fresh California Avocados, peeled, seeded 1/2 cup lime juice 1/3 cup lime zest (from about 8 limes) 1/4 cup agave nectar 1/4 cup raw sugar 2 tsp. vanilla extract As needed Pinch of salt

Tart Crust:

Place all ingredients in a food processor and process until all ingredients are combined and come together as a dough.
Lightly spray a 9″ tart pan (with a removable bottom) with cooking spray. Press the dough into the bottom and up the sides of the tart pan. Refrigerate while preparing the filling.

California Avocado-Lime Filling:

Place all ingredients in a food processor and process until smooth. Spread the filling over the chilled tart crust and refrigerate for at least 4 hours. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.