A no-bake avocado lime tart is welcome at any time, but especially during hot summer days when temperature goes crazy. It’s light, nicely flavored and easy to prepare. Plus, it’s gluten free and sugar free.
In this paragraph you’ll find general information about used ingredients, their role and possible substitutes. Details about quantities and step by step preparation can be found in the recipe card at the end of the article.
For the pie base I used cashews, desiccated coconut and oat flour (you can replace it with almond or buckwheat flour). And I added a bit of sweetness with a few medjool dates. And I added coconut oil to help the crust firm up.
To make the filling, besides avocados and lime juice and zest, I’ve also used coconut cream and coconut oil. Rice syrup was my sweetener of choice, but you can replace it with agave or maple syrup.
How to make a no-bake avocado lime tart
Start by preparing the crust. Place all ingredients and process until you get a crumbly sticky dough.
Then put the base dough into a round 18 cm cake pan, spread into an even layer and press well to get a compact crust. You can put parchment paper on the bottom of the pan so you can easily transfer the tart on a serving plate later. Leave the crust into the fridge while preparing the filling.
As for preparing the cream, there’s no big deal either. Place all ingredients into a blender and process until smooth and creamy.
Remove the crust from the fridge and pour over the filling.
Place the tart into the freezer and allow it to set for at least 3 hours before serving.
Other vegan dessert recipes
If you like this no-bake vegan avocado lime pie recipe, please rate it or leave a comment below; I’d love to know your feedback. And, if you make it, you can share a photo and tag Choose Tasty either on Instagram, or on Facebook.
No-Bake Avocado Lime Tart | Gluten Free & Sugar Free
- 120 g cashews
- 40 g desiccated coconut
- 30 g oat flour
- 80 g medjool dates
- 30 g coconut oil
- 70 ml fresh lime juice
- zest from 1 lime
- 250 g avocado (pulp)
- 230 g coconut cream
- 120 g rice syrup or more
- 40 g coconut oil
- 1 tsp vanilla extract optional
- Place all crust ingredients into a food processor and process until you get a crumbly sticky dough; put the dough into a round 18 cm cake pan and and press well on the bottom to get an even thick layer; place the crust into the fridge;
- Blend all filling ingredients until smooth and creamy;
- Remove the crust from the fridge and pour over the filling into an even layer;
- Leave the tart into the freezer for at least 3 hours before serving.