Avocado Key Lime Tart

I found I DO have a recipe worth sharing. This is the best crust

I've found. I subbed cashews for the pistachios and it was delicious. (I

used my twister jar on the blendtec.) I also like the flavor of the

filling, but perhaps my avocados were too small as it didn't set up as

firmly as I wanted, though in the freezer for a few hours, it did get

better. I LOVE the lime, so when I make it again, I will try to add more

zest or something. It was also pretty sweet, but if I add more limeyness

(new word!) it may need it! It IS a beautiful color and I shared it with

a "Paleo" family and they liked it!

I will also try the chocolate/avocado pudding in this crust and add some

coconut whipped cream which is divine!...ummmm...maybe a coconut

filling...I want it now!    

Avocado Key Lime Tart
Crust:
1 cup unsweetened coconut, shredded
1/2 cup cashews,raw, untoasted & unsalted
1/2 cup pistachios, shelled, raw, untoasted & unsalted
1/2 cup Medjool dates, pitted
1 tsp vanilla powder

Filling:
3 semi-firm avocados
3 tablespoons lime juice
1 teaspoon lime zest, from an organic lime
1/2 cup raw honey

Crust:
1. Place the coconut, cashews, pistachios, & vanilla powder in a food
processor. Blend until a coarse meal forms ( this will look like tiny
pebbles)
2. Add the dates and process until the mixture begins to stick together
3. Carefully pour the crust ingredients into the bottom of a 9-inch pie
plate or spring-form pan and pat down the crust with your clean hands or
spatula
4. Place the crust in the freezer for 15 minutes to harden

Filling:
1. Scoop the creamy avocado flesh into your cleaned food processor, add
the honey, fresh lime juice & lime zest.
2. Pour the filling into the pie crust and smooth out the creamy filling
with a spatula
3. Garnish with coconut & lime zest
4. Place in fridge or freezer for 1 hr to let the filling set.
5. Store in the freezer to keep the vibrant green colour. Remove from
freezer 20 minutes before eating to thaw slightly before slicing & serving

recipe link here

by Karen, Barbara's daughter


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recipe link and photo from here

In trying to find a chocolate avocado pudding mentioned by Karen, I found this one. I think I've died and gone to chocolate heaven. Scott liked it but thought it was a bit too chocolatey for him. I'll reduce the cocoa next time.

Coconut Chocolate Avocado Pudding
1 ripe avocado
1/4 c. unsweetened cocoa powder
1 t. vanilla
3 T. honey
1/4 c. coconut milk
Sweetened, shredded coconut for garnish

1. Add avocado, cocoa, vanilla, honey and coconut milk to a mixing bowl.

2. Blend with an electric mixer until well blended and creamy. When ready, it should have very few lumps.

3. Chill for 15 minutes, then serve in a dessert bowl and top with shredded coconut.

Prep time: 25 mins Total time: 25 mins