Avocado Key Lime Pie Tart Recipe

1

Ingredients

For the Crust:
2 tbsp key lime juice or regular lime juice
1 tsp pure vanilla extract
flesh of 3 ripe avocados (280g)
pinch pure stevia OR 3 tbsp sugar of choice (liquid sweeteners are fine)
scant 1/8 tsp salt
2 -in x 1-in piece of lime skin OR 1 tsp lime zest
1/4 cup milk of choice (decrease to 1 tbsp if using a liquid sweetener)
1/2 cup walnuts or almonds (60g)
1/2 cup dates (65g)
1/2 cup shredded coconut (35g)
pinch salt (1/16 tsp)
1/2 tsp or so water, only if needed

Preparation

Step 1

For the crust: Combine all ingredients in a high-quality food processor until fine crumbles form. (It might be too sticky if you use a blender, but I have not tried.) If crumbles are too dry to smush together, add the water and process again. Transfer to an 8-in springform pan and press down very firmly. Freeze while you make the filling: Combine all filling ingredients in a food processor or blender until smooth. Pour evenly over the crust. Refrigerate to chill. Store leftovers in the refrigerator for up to three days. (The color will be most vibrant the day this is made.) Note: If you want a deeper avocado key lime pie as opposed to a tart, double both the crust and filling recipes, keeping the pan size the same.