Avocado Coconut-Cream Key Lime Tart

VKeyLimePie

A chocolate-almond tart shell is the finishing touch to this decadent vegan dessert!

Believe it or not, avocados give this tart it’s creamy texture along with coconut cream… so all you taste is limey-sweet goodness! I prefer honey as the sweetener, but if you are a true vegan, use agave nectar.

Avocado Coconut-Cream Filling
2 firm ripe avocados
Juice and zest of 2 limes (key limes if you can find them)
Solid coconut cream (not the liquid) of 2 13.5 ounce cans organic coconut milk, chilled
6 tablespoons agave or honey

Whip chilled coconut cream in a mixing bowl with a hand mixer. Halve and pit avocados and scoop out flesh into the bowl along with agave or honey, lime juice and zest. Mix until thoroughly incorporated and creamy.  Cool in refrigerator for at least 1 hour.

Chocolate Almond Tart Shell
1  1/4 cups almond meal
1/2 cup spelt flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
3 Tablespoons coconut oil, liquified
3 Tablespoons agave or honey
1/2 teaspoon sea salt

Preheat oven to 350 degrees and grease tart or tartlet pans. Add all ingredients in a mixing bowl and stir until well incorporated. Press dough into the tart shell,  to cover the bottom and up the sides. Bake for 10 minutes. Remove tart shell from pan and cool.

When crust is thoroughly cooled, spread lime filling on top of tart shell and garnish lime wedges.

Makes 1 tart or 6 tartlets

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