- mini graham cracker pie crusts
- unsweetened shredded coconut, as needed
Place avocado into a medium bowl. Add lime juice, sugar, honey and coconut oil and blend with a hand mixer until smooth.
Place mixture into mini graham cracker crusts and freeze for 45 minutes.
Meanwhile toast coconut in a dry skillet stirring constantly until golden brown and aromatic.
Remove tarts from their aluminum shells and place on a serving dish. Sprinkle with toasted coconut and top with a raspberry. Let sit for 5 minutes to allow a slight thaw before serving.
Top with whipped cream and raspberries if desired.