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California Avocado and Lime Tart

California Avocado and Lime Tart


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Serving Size: 12

As needed 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
As needed 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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