The combination of the sharp lime and creamy avocado make an incredible dessert. If you’re monitoring your sugar, the avocado has healthy fat for balance, and limes are a great source of vitamin C.
Crust
1 ½ tablespoons coconut oil, plus additional for greasing
¾ cup almond flour
⅓ cup shredded coconut
5 medjool dates, pitted
Filling
2 ripe avocados
1 banana
1 ⅓ cups lime juice
1 full-fat Greek yogurt
2 tablespoons almond butter
1 teaspoon vanilla extract
1 teaspoon guar gum (found in health stores)
½ teaspoon salt
Fresh mint, for garnish
Zest of 1 lime, for garnish
1 lime, for garnish
Fresh raspberries, for garnish
1. Lightly grease a 9-inch tart pan with coconut oil.
2. Add coconut oil, almond flour, coconut, and dates into a food processor and pulse until the mixture begins to stick together. Press mixture into tart pan and chill in the refrigerator while preparing filling.
3. To make filling, place all ingredients into food processor and mix until smooth and creamy. Pour into tart pan and freeze one hour until set. Transfer to the fridge until ready to serve.
4. Garnish with fresh mint, lime zest, sliced lime and fresh raspberries.
