Raw Avocado-Lime Tart {no eggs, grains, gluten, dairy, or sugar!}
You know what’s a fun challenge for me?
Coming up with dessert recipes that are allergy-friendly, low-glycemic, and packed with as much nutrition as possible.
It takes a fair bit of thinking outside the box.
Yet when I do it, the sense of satisfaction is immeasurable.
You see, I don’t eat sugar. At all.
I do enjoy using stevia, however, I admit… stevia definitely presents its own challenges.
It can be difficult to sweeten things with stevia because it’s known for having a funky, bitter aftertaste. No one wants bitterness lingering on their palate when it’s time for dessert! The small bit of stevia in this avocado-lime tart is just right — no bitterness!
I also have a family, and it’s so important to me to make every bite we eat count — even dessert.
This raw tart recipe is an elegant crowd-pleasure. It not only looks beautiful, but it’s full of enzymes from soaked almonds and pumpkin seeds, healthy fats from coconut milk, oil, and avocado, and detoxifying properties from the spirulina.
Who says you can only eat your greens in a salad or smoothie?!
Raw Avocado-Lime Tart
This allergy-friendly tart is a refreshing change from heavy, baked desserts. It’s bright and fresh, and it’s color practically screams its nutrient density.
With no eggs, grains, gluten, dairy, or sugar, it’s sure to satisfy everyone — from kids all the way to insulin-sensitive adults.
Can’t have nuts? That’s ok! Use all pumpkin seeds and leave out the almonds.
This raw tart is high in protein, zinc, vitamins, saturated fat, and the benefits of spirulina. Just a teaspoon of this green superfood lends such a festive green tint to the tart.
A small slice is all you need to truly feel like you’ve eaten dessert.
Do you try to make every bite count for your family? Will you try this nutrient-dense raw tart recipe?
- 1/3cup Wildly Organic Pumpkin Seeds
- 1/3 cup Wildly Organic Almonds
- 3 cups filtered water
- 1/4cup Wildly Organic Fine Coconut Flakes
- 2 datespits removed
- 2 tablespoons Wildly Organic Centrifuge Extracted Coconut Oilsoftened
- 1/4teaspoon Wildly Organic Himalayan Pink Salt
- 1 avocado
- 3/4cup Wildy Organic Coconut Milk Powderprepared and divided
- 1-1/2tablespoons sustainably sourced gelatin
- 2 limeszest and juice
- 1teaspoon spirulina powder
- 1/8teaspoon stevia extract
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Combine the pumpkin seeds and almonds with water and soak 8 hours or overnight.
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Drain the seeds and almonds in a fine mesh sieve and rinse well.
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Add the soaked seeds and nuts to a food processor, along with the shredded coconut, pitted dates, softened coconut oil, and salt.
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Process until a dough-like consistency is reached.
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Turn out the "dough" into a 7" tart pan and press the dough into the pan with your fingers. If the dough is sticking to your hands, moisten them with water.
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Set the crust in the fridge while you make the Raw Avocado-Lime Filling
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Add 1/4 cup of the coconut milk to a saucepan and sprinkle the gelatin evenly over the surface of the milk.
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Gently warm the milk/gelatin over medium heat and whisk in the gelatin until there are no lumps remaining.
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Transfer the milk/gelatin mixture to a blender or food processor.
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Add the remaining coconut milk, avocado, lime juice and zest, spirulina, and stevia. All ingredients must be room temperature, or the gelatin will cause everything to "gel" while blending!
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Blend until completely smooth.
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Pour into the prepared nut/seed crust.
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If desired, dot the top of the filling with extra coconut milk and make swirls or designs in the filling by running a toothpick through the dots of coconut milk.
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Refrigerate for 4 to 6 hours, or until set.
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Slice and serve.
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