¼ cup shredded coconut (25 g), plus more for garnish
2 tablespoons coconut milk
1 teaspoon vanilla extract
1 pinch salt
Filling
2 ripe avocados
¾ cup coconut butter (165 g)
2 tablespoons cornstarch
1 key lime, zested
1 cup key lime juice (240 mL)
½ cup maple syrup (170 g)
⅓ cup coconut milk (80 mL)
1 tablespoon vanilla extract
¼ teaspoon salt
Nutrition Info
Calories 557
Fat 43g
Carbs 42g
Fiber 7g
Sugar 25g
Protein 6g
How to Make It
1. Step
Grease an 8-inch (20 cm) tart pan generously with coconut oil.
2. Step
Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
3. Step
Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
4. Step
Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
5. Step
Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
6. Step
Chill for at least 3 hours, or overnight, until the filling has fully set.
