Ingredients
8
8 servings
- •coconut oil, for greasing
- •1 cup almond
- •½ cup cashews
- •1 cup pitted dates
- •¼ cup shredded coconut, plus more for garnish
- •2 tablespoons coconut milk
- •1 teaspoon vanilla extract
- •1 pinch salt
- •2 ripe avocados
- •¾ cup coconut butter
- •2 tablespoons cornstarch
- •1 key lime, zested
- •1 cup key lime juice
- •½ cup maple syrup
- •⅓ cup coconut milk
- •1 tablespoon vanilla extract
- •¼ teaspoon salt
Instructions
- Grease an 8-inch (20 cm) tart pan generously with coconut oil.
- Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
- Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
- Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
- Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
- Chill for at least 3 hours, or overnight, until the filling has fully set.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 557
- Carbohydrate: 42g
- Fat: 43g
- Fiber: 7g
- Protein: 6g
- Sugar: 25g
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