Key Lime Tart

Course: DessertCuisine: Christmas, AmericanDifficulty: Easy


Prep time




  • BASE
  • 1 c almonds, 1 c dates

  • 3/4 c desiccated coconut

  • 1 tbsp coconut oil

  • 1/2 tsp vanilla extract, Pinch sea salt

  • 1/2 tsp grated/dried ginger or

  • 5 drops of ginger essential oil

  • 2 large ripe avocados

  • 4 limes zest of 1, flesh of 4

  • 1/2 c liquid sweetener (coconut nectar or brown rice syrup)

  • 1 tbsp vanilla extract, Pinch sea salt

  • 6 drops lime essential oil (optional)

  • 3/4 c coconut oil melted but cool

  • strawberries, freeze dried berries, and moringa/spirulina/greens powder


  • Blend all the base ingredients in a food processor until chunky like a breadcrumb, so that it sticks
  • together between your fingers but still has some nice texture to it.
  • Pour into your tart tin (a French fluted one with a removable base) that’s lined with clear wrap
  • (biodegradable if you can find it!).
  • Press the base in and up the edges, moving around the sides
  • with your palm, thumb and fingers to get a nice even thickness on all sides.
  • Pop the base in the freezer while you prep your filling.
  • Blend all your filling ingredients, minus the coconut oil, in a high-speed blender until super creamy
  • and smooth.
  • Pour in the coconut oil and blend again.
  • Remove your tart shell from the freezer and pour in the filling.
  • Then place in the fridge overnight to set.
  • Sprinkle over your toppings, slice and enjoy!

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