Raw Lime Avocado Tart

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Back when I was in college, I had gotten a book of unusual pies from the library and one caught my eye.  It was an avocado lime pie.  I made it, and it was delicious, like the most luscious key lime pie ever! I shared some with my Mom, who was even more in love with the pie than I was, and she insisted I make it again.  However, I ended up not doing so because I did not like the large amount of sugar due to all of the sweetened condensed milk.  I made a healthified version of the pie last year as a tart, but at that time I was still eating a lot of dairy, so it was sort of like a cheesecake version of it.  My Mom loved that one too...and has been requesting that I make it again lately.  But, since I became raw vegan last summer, I could not bring myself to make the overly sweetened dairy filled tart.  But I decided that it might just be a perfect opportunity to make a raw vegan version! My Mom had given me a bag of avocados, so it was the perfect time to do so!  I was excited about this, I love key lime pies and tarts, and avocados.

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For the crust I decided to use a mixture of shredded coconut and macadamia nuts for tropical flavors along with some buckwheat for crunch, and it ended up being quite heavenly.  Way better than the graham cracker crust on the original avocado lime pie I made all those years ago.

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For the filling I used a combination of fresh coconut meat, avocadoes and plenty of lime juice and zest for tartness (which is very important in a lime pie or tart as far as I am concerned). It ended up being even more silky and luscious than the original pie filling...of course I sampled it before pouring it into the crust.

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Although it would have been good as it was, I decided that it needed to be topped off with coconut cream.  I could not wait to dive in.  When I did, what filled my mouth was the most amazing lime tart I had ever tasted, the fillling melted in my mouth, just the right amount of tart and sweet and the coco-mac crust was perfect with it!  My Mother thought so too, she now wants me to make this tart again for her Birthday.  Which means a lot as she is hard to please in the dessert department.

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Raw Lime Avocado Tart
Makes 1 6 inch tart

Crust:
1 cup macadamia nuts
1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut)
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped

Filling:
1 1/2 cups avocado
1 1/2 cups young coconut meat or soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp raw coconut nectar or maple syrup
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/4 cup raw coconut oil (warmed to liquid)
Cream topping:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw coconut nectar or maple syrup
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs.  Add the sea salt and dates and process until the mixture starts to come together when squeezed.  Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray.  Place in the freezer while you prepare the filling.
For the filling, combine avocado, coconut, lime juice and zest, nectar, sea salt, and vanilla in a food processor and process until smooth.  With the motor running, slowly add the coconut oil and process for a minute.  Pour the filling into the crust, and place in the freezer to firm up, about 2 hours or so.
Meanwhile, to make the topping, combine the cashews, coconut water, sea salt, nectar, and vanilla anc process until smooth.  Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Place the topping in the freezer for about 30-45 minutes until it firms up to frosting consistency. Once frosting consistency, move to the fridge until ready to use.
Once the filling has set, place the topping in a pastry bag and pipe decoratively over the tart.  Serve!  Store extra in the fridge.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

102 Comments
    • January 10, 2013 at 23:23
      Reply

      Thanks so much Lisa :)!

    • February 1, 2013 at 22:16
      Reply

      Thank you, so happy you decided to make it :)! Thanks for letting me know how it turned out!

  1. Anonymous
    January 10, 2013 at 16:07
    Reply

    A work or art!

    • January 10, 2013 at 23:23
      Reply

      Thank you :)!

  2. January 10, 2013 at 16:14
    Reply

    Lime and Avocado...that sounds like such a refreshing combination! This looks beautiful and I love your photography. Thanks for sharing!<br /><br />Sincerely,<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />

    • January 10, 2013 at 23:24
      Reply

      Thanks so much :)! It was refreshing, like the best key lime pie.

  3. January 10, 2013 at 19:33
    Reply

    LOVE lime and coconut together. Reminds me of my avocado lime cheesecakes. This looks fantastic Amy!

    • January 10, 2013 at 23:24
      Reply

      Thanks so much Heather :)! I was admiring those cheesecakes a while back, as I love the combo too ;)!

  4. Anonymous
    January 10, 2013 at 20:09
    Reply

    Could you taste the avocado in this?

    • January 10, 2013 at 23:25
      Reply

      Not at all, just tasted like the best key lime pie.

  5. Anonymous
    January 10, 2013 at 21:08
    Reply

    Well done,looks amazing.

    • January 10, 2013 at 23:25
      Reply

      Thank you :)!

  6. January 10, 2013 at 23:17
    Reply

    This looks delicious. Is the avocado taste very noticeable in this?<br />

    • January 10, 2013 at 23:26
      Reply

      Thanks so much :)! Not at all, just the lime.

  7. January 11, 2013 at 13:17
    Reply

    This looks amazing, I would have never though to add avocado. YUM

    • January 11, 2013 at 23:35
      Reply

      Thanks so much :)! The avocado adds richness ;)!

  8. January 11, 2013 at 16:24
    Reply

    could this be made with fresh lemons? I have no limes but i have everything else!

    • January 11, 2013 at 23:35
      Reply

      Of course it can! The flavor will be slightly different, but still yummy.

  9. January 11, 2013 at 21:30
    Reply

    How gorgeous of a pie this is! Thank you for sharing this! I am definitely going to try this recipe!

    • January 11, 2013 at 23:36
      Reply

      THanks so much, I am happy to share :)! I do hope you try it out, let me know what you think!

  10. January 12, 2013 at 07:10
    Reply

    STOP BEING AMAZING. (Okay, I realize that is a little hard to reply to. You know I love you.)<br /><br />x

    • January 12, 2013 at 12:33
      Reply

      Lol! I take it as a compliment :)! Thanks Emily!

  11. Sabina
    January 16, 2013 at 12:35
    Reply

    This looks awesome. I have a friend who is a vegan diabetic and I really struggle with things to make her - would this be suitable, do you think?<br /><br />x

    • January 16, 2013 at 15:58
      Reply

      Thank you :)! I would sub stevia for the agave nectar if making it for a diabetic to be safe.

  12. Anonymous
    January 21, 2013 at 05:17
    Reply

    This was delicious! Its hard for me to get fresh coconut meat so I did it with cashews. I wanted to ask you - does coconut butter count as coconut meat since its pureed coconut meat?

    • January 23, 2013 at 03:40
      Reply

      So glad you tried it :)! Coconut butter does not count as coconut meat, they act differently in recipes. One is more solid. so you are better off with the cashews if you cannot find the meat.

    • Anonymous
      February 15, 2013 at 07:14
      Reply

      Thanks!

  13. January 22, 2013 at 20:40
    Reply

    OMG! This is so frigging good! My son turned his nose at it at first (said it looked like baby food) then tasted and and was amazed he loved it! The only thing I would recommend is that you use a Vitamix or high powered blender a regular Cuisinart was not strong enough to get the bits of coconut smooth.

    • January 23, 2013 at 03:39
      Reply

      So happy you decided to try it out and make it :)! Also, happy your son tried it and liked it. I actually use a cuisinart food processor and it works fine. What you can do it press the mixture through a fine meshed strainer before pouring it into the crust, I have done that if I feel it is not smooth enough.

  14. January 23, 2013 at 18:48
    Reply

    Yummy!<br />Is it a cheesecake or a pie? It looks like a cheesecake, what are the differences between the 2 of them in raw cooking?<br />(I don't know if I must pin this in my pie folder or in my cheesecake folder :) )<br />Thanks!

    • January 23, 2013 at 23:15
      Reply

      It is a pie because that is what I called it ;). You can make it in a pie pan, I just decided to use a springform for easy removal.

  15. January 24, 2013 at 20:01
    Reply

    the filling in on the freezer right now!!! it is so hard to resist not eating it before done!!! im in love with your blog!!!! you are fantastic!

    • January 24, 2013 at 20:56
      Reply

      and yes! it is AMAZING!!!!! i just had one tiny piece! it gives me the same pleasure a mohito would give but full of energy and so healthy!!

    • January 25, 2013 at 04:30
      Reply

      Thanks so much :)! So happy you decided to make it :)!

  16. January 26, 2013 at 20:40
    Reply

    Can't wait to try it...thank you for sharing:)

    • January 27, 2013 at 16:40
      Reply

      I am happy to share Liliya :)! Hope you do try it!

  17. February 1, 2013 at 23:13
    Reply

    Love this recipe. I am on my way to buy things so i could make it. Thanks Amy...

  18. RaMa
    February 5, 2013 at 18:33
    Reply

    Hi Amy, I have made this cake twice and am loving it both times! I wanted to share my experience and ask you a question at the same time. The young coconuts I buy at our Asian market have very little meat. Perhaps they are too young, but I can only get 2 tablespoons of this softer, slimy consistency type of meat. A couple times they had this thicker and denser meat which is better for raw desserts but how can you tell from the outside? How many coconuts do you usually put? So, what I did was I used quite a lot of coconut butter and it was just perfect. Also, a tip for other readers - don't blend the limes instead of squeezing them. My limes were quite dry and I couldn't get juice out but that made the taste a little bitter. Still delicious, though! Thanks for the recipe - loved it!

    • February 5, 2013 at 23:20
      Reply

      Awesome! So happy you enjoyed it enough to make it twice! The younger coconuts do have less meat. It is a pain, especially since there is no way of telling before you open them. Which is why I always buy extra to make sure. Check out this link, it will be helpful to you: http://nouveauraw.com/raw-techniques/the-inside-scoop-on-young-thai-coconuts/<br />I didn't blend the limes, you actually are supposed to zest them, and squeeze out the juice then use them in the recipe (I say to use zest and juice, not the rest of it which should be thrown). If they are dry you might need more.<br />

    • RaMa
      February 6, 2013 at 02:32
      Reply

      Thanks for your reply! I understood the about zesting and squeezing but thought I would get more lime juice by blending the peeled limes which turned out to be wrong. The second time around I just bought fresher limes and it was perfect!

  19. Anonymous
    February 9, 2013 at 17:46
    Reply

    What can you use instead of the buckwheat? Looking for gluten free substitUtes... Any suggestions?

    • February 9, 2013 at 18:05
      Reply

      Buckwheat is actually gluten free, it is not wheat it is a seed. But if you do not want to mess with sprouting and drying it, just use additional nuts or coconut.

  20. Anonymous
    March 5, 2013 at 22:07
    Reply

    could you use soaked raw almonds instead of cashews for filling?

    • March 5, 2013 at 23:25
      Reply

      You can, but the filling will not be as smooth, I would reccomend straining it if you use them.

  21. March 12, 2013 at 19:07
    Reply

    Sorry for a dumb question but how many avocados make up 1 1/2 cup?

    • March 12, 2013 at 21:35
      Reply

      No question is ever dumb ;). About 3 small ones.

  22. Anonymous
    March 16, 2013 at 01:30
    Reply

    I'm assuming the dried coconut is unsweetened, but just want to be sure. I have a hard time finding that.

    • March 16, 2013 at 02:30
      Reply

      Yes, always unsweetend if raw. You can find it at most health food stores in the bulk section.

  23. Anonymous
    March 22, 2013 at 22:49
    Reply

    does the tart keep well? I would love to make this for easter, if I was to make it the day before would it stay fresh enough for the next day?

    • March 24, 2013 at 01:06
      Reply

      Yes, it keeps for a week.

  24. Anonymous
    March 28, 2013 at 00:12
    Reply

    I made this lime pie last weekend and it is one of the best things I've ever had. so delicious!!! thanks for the recipe!!!!

    • March 28, 2013 at 12:19
      Reply

      Awesome :)! So glad you made it and enjoyed it! Thanks for letting me know what you thought, I am happy to share the recipe :)!

  25. Kelly from Indiana
    April 2, 2013 at 01:49
    Reply

    I made this for my boyfriends family on Easter and everyone loved it! Will definitely be making it again and also taking a gander at your other recipes, too ;-)

    • April 2, 2013 at 04:26
      Reply

      Awesome :)! I am so glad you enjoyed it! Thank you for letting me know how it turned out!

  26. Anonymous
    May 10, 2013 at 04:37
    Reply

    I'm living on an island in the Pacific and the only thing I don't have access to are dates. Any suggestions for a substitute? I do have dehydrator, bananas might work, any thoughts? April

    • May 11, 2013 at 03:06
      Reply

      You can use a liquid sweetener instead, it will hold the crust together and sweeten it the same.

  27. Heather
    May 28, 2013 at 18:57
    Reply

    I made a traditional key lime pie last year and though it tasted good, I couldn't get past the sugar and sweetened condensed milk to make it again. This Lime Tart was every bit as good and it's better for you. Don't let the avocado fool you, my family didn't even know it was in there. Thanks for the awesome recipe Amy!!!

    • May 29, 2013 at 01:12
      Reply

      That is exactly how I feel about traditional ones as well. Glad you enjoyed this one, and yes avocado is amazing in desserts! So creamy but healthy. Glad you made this and thanks for letting me know :)! You are so welcome!

  28. June 19, 2013 at 19:43
    Reply

    yummmi!!!! love avocado and lime, and this one looks amazing, I will try it tomorow!!!

    • June 20, 2013 at 02:11
      Reply

      Thank you :)! I hope you do try it, I know you will enjoy it too!

  29. jay-honeycutt
    July 1, 2013 at 22:29
    Reply

    girl,you are crazy!! this is so inspiring, love all of this! u the bomb!!<br />

    • July 2, 2013 at 11:09
      Reply

      Thank you :)!

  30. Anonymous
    July 31, 2013 at 22:02
    Reply

    Looks absolutely amazing!<br />Is there some other nut I can substitute for the cashews? I have to avoid them. <br />Thanks for sharing your blog and recipes!<br />

    • August 4, 2013 at 02:23
      Reply

      Yes! You can use either macadamia nuts, pine nuts or additional young coconut meat. If you use the coconut meat though, cut back on the liquid by a couple Tbsp.

  31. August 3, 2013 at 23:08
    Reply

    I can't wait to make this! Are the buckwheat seeds called groats? And how many days would you say they take to sprout? I can sprout while my avocados are ripening :)

    • August 4, 2013 at 02:24
      Reply

      They only have to soak 30 minutes, then rinse well and dry about 24 hours in the dehydrator. You can see directions on my Helpful Hints and How Tos page: http://fragrantvanillacake.blogspot.com/p/helpful-things-for-recipes-on-this-blog.html

  32. August 17, 2013 at 12:18
    Reply

    I've made this cake several times, each time it turns out differently, yet equally delicious! Today, I made it with lemon zest instead of lime, and it tastes amazing. So far, my absolute favourite recipe, thank you so much!!

    • August 17, 2013 at 12:21
      Reply

      I am so happy you enjoy it! The lemon zest in it sounds delicious too. You are so welcome, I am happy to share and thank you for letting me know how it turned out for you :)!

  33. August 22, 2013 at 20:27
    Reply

    Hi Amy, Just wanted to let you know that I made your tart last weekend for a non-vegan crowd and they were super excited and LOVED it!! It's my favorite recipe and wanted to thank you for sharing!!! It was my very first raw tart and I'm SO impressed, thank you thank you thank you :)

    • August 22, 2013 at 21:39
      Reply

      Thank you so much :)! I am so happy you and your friends enjoyed it! I am happy to share, you are so welcome!

    • Anonymous
      December 10, 2013 at 04:32
      Reply

      This is just so beautiful...thank you very much for sharing it all <3 <br /><br />Tamara<br />Vancouver BC<br />Canada

  34. December 24, 2013 at 04:28
    Reply

    Hi Amy, <br /><br />I have made this tart before and I so enjoyed it - as did everybody else at the table! - that I have made it again for tomorrow nights christmas dessert. I plan on freezing it til then. Wondering how long it should be taken out of the freezer before it's time to be eaten? Or should I transfer it across to the fridge at some point?<br /><br />Enjoy the holiday season,<br /><br />- Lucy

    • December 24, 2013 at 04:33
      Reply

      I would put it in the fridge now if you are serving it tomorrow. It takes a day to thaw.

  35. January 29, 2014 at 01:00
    Reply

    Silly question, but what kind of pan did you use? Also, could I use coconut or oat flour for the buckwheat (I have no idea buckwheat it is!)? Lastly, will the pie taste any different if I can't get a hold of raw cashews?

    • January 29, 2014 at 22:28
      Reply

      I used a springform pan. You can use shredded coconut instead of the buckwheat it just will not be as crunchy. I would not recommend using toasted cashews, they will ruin the flavor of the pie. Instead use pine nuts or macadamias (untoasted) if you can not find them.

  36. March 16, 2014 at 22:01
    Reply

    Are the sprouted buckwheat groats and soaked cashews measured before or after sprouting/soaking?

    • March 16, 2014 at 22:04
      Reply

      The groats are sprouted when measured because they are something that should be kept in the pantry already made for recipes, but the cashews are measured then soaked because they are stored dry.

  37. March 19, 2014 at 19:10
    Reply

    So, do you dehydrate the sprouted groats? Can you use them before dehydrating in this recipe? I'm new to sprouted groats, so thanks for the intro. :-)

    • March 19, 2014 at 20:07
      Reply

      Yes, because you want them to be crunchy, which is the whole purpose of using them in the crust. They would be mushy if you did'nt dry them.

  38. Anonymous
    April 14, 2014 at 15:53
    Reply

    Hi there, <br />Is there a really good replacement for the cashews? My son is severely allergic...Thanks!! Christina Allen

    • April 15, 2014 at 03:41
      Reply

      Yes, young coconut meat! Which is actually what I would use if I were to make this recipe again. I created this when I was new to raw and still using cashews a lot. Now I find that I do not prefer them. Coconut is easier to digest and tastier :)!

  39. Alex
    April 21, 2014 at 18:45
    Reply

    It looks amazing, and I am in the process of prepareing it, but it turned out that I run out of coconut butter. Is there any substitute for it? <br />Could I use ordinary unsalted butter (I'm actually not a vegan) or any othe oil or this will destroy the awesome tart? <br />Thanks

    • April 21, 2014 at 23:29
      Reply

      You can use coconut oil, that will work. Real butter will not work the tart will taste off and it will not solidify properly.

  40. April 23, 2014 at 21:17
    Reply

    You know, I truly hate avocado. Even though it's the base for so many great raw foods, I can just never bring myself to eat the dumb things. But, I love key lime pie. This is key lime pie (and, shocker, it's even kind of healthy!) I will make this, and eat it, and like it; and maybe after all that I won't hate avocado so much anymore. After all, I probably just hated the guacamole, not the innocent fruit. But I will try it anyways. Thanks for giving me such a yummy excuse to have dessert!

  41. Vicki
    May 4, 2014 at 00:20
    Reply

    I have been wanting to make this cheesecake for months now and I finally did yesterday for our Raw Pot Luck Dinner. Wow was it a wonderful dessert. Yo are so creative and I love what you do Amy. Looking forward to making some more dishes and hopefully one day have creations of my own.

    • May 4, 2014 at 13:26
      Reply

      I am so happy you got around to making it and enjoyed it :)! Thank you so much for your kind words and for letting me know how it turned out. Keep at it, you can create your own things, and I am sure they will be wonderful :)!

  42. Sandra
    July 1, 2014 at 10:08
    Reply

    These are so beautiful and inspiring. I am trying to make a combination for a wedding and was wondering if it is possible to freeze the cakes without loosing taste, consistency etc. Do you have any experience?

    • July 4, 2014 at 01:01
      Reply

      You can, but I wouldn't recommend doing it for more than a couple weeks. I have frozen one for about that long, but I know anything creamy in the freezer such as ice cream starts to get freezer burned after a few weeks so a cake probably would too.

  43. Iris Damai
    July 14, 2014 at 23:43
    Reply

    What would you recommend I substitute the macadamia nuts with in the crust? I may be allergic- I haven't tried non-gmo, organic ones yet but just in case ;) Thank you! Looks incredible!

    • July 15, 2014 at 14:12
      Reply

      You can substitute another nut that you are not allergic to. You are so welcome, I hope you try it with the modification :)!

  44. Jules
    July 22, 2014 at 09:18
    Reply

    Just made this....wow! so delicious! thank you =)

  45. Anonymous
    September 20, 2014 at 14:51
    Reply

    Hi Amy this looks amazing. I have mad a number of things previously with raw avocado and when it is made and eaten pretty much the same day it is delicious. HOwever I have found if cakes are left in the fridge for a day or two they begin to get the bitter taste avocados do when they are not eaten straight away. Do you have any suggestions for this please. x

    • September 20, 2014 at 20:30
      Reply

      I haven't found had that problem, since I usually use avocados for desserts with strong flavors like mint, chocolate or lime (which helps from turning brown too).

  46. Anonymous
    January 13, 2015 at 18:26
    Reply

    Hi AMY!!! This looks beyond wonderful. However, I cannot find a 6 inch springform pan. Could I use 2 4 inch mini ones or increase the recipe to fit a nine inch pan? Thank you...

    • January 13, 2015 at 23:44
      Reply

      Thank you :)! This recipe would make 4 mini 4 inch tarts. So if you want to make 4 inch, halve the recipe.

  47. February 10, 2015 at 19:57
    Reply

    This cake looks so amazing! I am drooling, just looking at it! I am a beginner in all of these raw food recipes, so I need to get the supplies that I need, but I cant wait to try this as well!

    • February 10, 2015 at 21:49
      Reply

      Thank you :)! I hope you do try it!

  48. Bryan
    September 2, 2015 at 19:29
    Reply

    Hello Amy, Is there a way to dehydrate the buckwheat groats in the oven while still keeping them semi-raw? I think that you soak them for a 30 minutes and then spread them on a baking sheet for 2 hours at either 170 or 200 degrees. Could you please tell me if this is correct? Thank You, Bryan

  49. Debbie
    August 15, 2016 at 22:42
    Reply

    Turned out beautiful but the avocado took over the lime flavor. Did I do something wrong?

    • August 15, 2016 at 23:25
      Reply

      Maybe your limes were not juicy enough? Mine had plenty of lime flavor.

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