California Avocado and Lime Tart

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Serves: 12

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:

  1. Place all ingredients in a food processor and process until all ingredients are combined and come together as a dough.
  2. 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:

  1. 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.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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