Ingredients

Tart Crust

  • 1 1/2 cups macadamia nuts
  • 3/4 cup unsweetened, shredded coconut
  • 7 Medjool dates, pitted
  • 1 Tbsp. lime zest
  • 3 Tbsp. lime juice
  • 1 vanilla bean, split and seeds scraped, pod discarded
  • 1 1/2 Tbsp. coconut oil
  • 1 1/2 Tbsp. agave nectar
  • 1 1/2 Tbsp. raw sugar
  • As needed Pinch of salt
California Avocado-Lime Filling (Yield: 3 cups)
  • 4 Fresh California Avocados, peeled, seeded
  • 1/2 cup lime juice
  • 1/3 cup lime zest (from about 8 limes)
  • 1/4 cup agave nectar
  • 1/4 cup raw sugar
  • 2 tsp. vanilla extract
  • As needed Pinch of salt

Directions

Tart Crust

  1. Place all ingredients in a food processor and process until all ingredients are combined and come together as a dough.
  2. Lightly spray a 9" tart pan (with a removable bottom) with cooking spray. Press the dough into the bottom and up the sides of the tart pan. Refrigerate while preparing the filling.

California Avocado-Lime Filling

  1. Place all ingredients in a food processor and process until smooth. Spread the filling over the chilled tart crust and refrigerate for at least 4 hours. Serve.

 

Formulation courtesy of the California Avocado Commission