This avocado lime tartlet with toasted coconut and a crunchy almond crust is a sweet and tart dessert that’s gluten-free and ready in minutes! This no-bake dessert is perfect for the warm weather picnics and parties!
A cool, creamy no-bake avocado tart is perfect for baby showers and parties! Made with Greek yogurt and a almond-date crust, it’s a pretty dessert that’s also kind of good for you.
Plus the hands on time for this recipe is just 10 minutes!
This recipe is a great way to use up some extra ingredients that often lurk in the pantry and fridge. It’s got Greek yogurt, Medjool dates, lime, shredded coconut, and almond flour – which of course you can make from plain almonds too.
Since I had over five pounds of almond flour in the freezer, two boxes of Medjool dates, and a couple of bags of unsweetened shredded coconut, I immediately thought about desserts.
Ingredient notes
Avocado. Go with creamy, haas avocados here. Since they are being blended with the yogurt, this recipe is one instance where frozen avocados might work ok in a pinch.
Almond flour. Be sure to use almond flour not almond meal. The flour delivers a fine and tender crumb while the meal is more coarse. The almonds provide a nutritious base for the crust and pairs perfectly with the coconut.
Medjool dates. I opt for Medjool over other dates since they tend to be bigger and more plump. Make sure your dates are well hydrated. Old, dried out dates will not form a good crust. If you find that the crust is not sticking together, add a few drops of water until it comes together.
Substitutions
Coconut. If you are not a coconut fan, you can leave it out. However, it will change the flavor profile and I don’t recommend it. If you decide to leave it out, try adding a bit of orange zest or extra lime zest to punch up the flavor.
For a vegan version: Substitute coconut cream for the yogurt. You can also substitute a room temperature creamy vegan cream cheese.
This recipe is uses avocado to add a creamy texture much like you would use full-fat cream cheese in a cheesecake. Blending the avocado and Greek yogurt creates a fluffy batter that’s also pretty enough for parties.
Healthy dessert option
These tartlets are delicious, fun and healthy too.
The avocado adds healthy fat and fiber. The yogurt provides a little protein.
The date almond crust packs an extra dose of fiber, protein and good fats while being naturally sweet, nutty and crunchy.
It all comes together for a nutty, creamy, slightly sweet and tart dessert. Yes. It’s got ALL the flavors.
These tarts are perfect for the warmer weather while these Cranberry Orange Cheesecake jars are ideal for the holidays.
Take these on the go
Using the same filling, you can package these coconut avocado lime tartlets in mini mason jars for an on-the-go dessert. Just freeze and add the lid before you go. They make a picnic perfect sweet treat.
Try these Coconut Avocado Lime Tartlets and let me know what you think!
No-Bake Coconut Avocado Lime Tarts
Ingredients
Date Almond Crust
- 1 cup almond flour
- 5 pitted Medjool dates
- 2 tablespoon unsweetened shredded coconut
- pinch of coarse salt
Avocado Lime Filling
- 1 small avocado, pitted and scooped
- 2 tablespoon fresh lime juice (about ½ lime juiced)
- 3 tablespoon honey
- ¾ cup plain Greek yogurt (such as Fage 5%)
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest, plus extra for garnish
- toasted shredded coconut for garnish
Instructions
- Pulse the almond flour, dates and coconut in a small food processor or blender. You'll know it's ready when you can press the mixture between your fingers and it sticks together.
- Put the filling ingredients into a blender. Puree until smooth. Fold in the lime zest.
- Press a heaping tablespoon of the crust into the bottom of each of 6 lined muffin tin cups or ½ cup mason jars. Spoon the filling on top. Freeze until set.
- When ready to enjoy, let the tarts thaw slightly (about 10-15 minutes) at room temperature.
Notes
Substitution Notes
Coconut. If you are not a coconut fan, you can leave it out. However, it will change the flavor profile and I don’t recommend it. If you decide to omit the coconut, try adding a bit of orange extract or extra lime zest to punch up the flavor. For a vegan version: Substitute coconut cream for the yogurt or a room temperature creamy vegan cream cheese.Nutrition
Christy Brissette
These are so pretty, Marisa! I’m obsessed with lime so I gotta try these 🙂
Marisa
Thanks, Christy! So am I. I put lime in everything and it works really well here – just enough tartness!
Carmen Riera Quintana
Dear Marisa,
These look amazing and I am dying to give them a try. The only thing is… I really, really dislike coconut, particularly the favour. ¿Is there any ingredient I can sub it with? I am thinking of alternative crushed nuts that may replicate the fat content and coarse texture. Any tips or suggestions?
Thanks a lot for the recipe and your site 😉
Love,
Karmen
Marisa Moore
Hi Karmen, The coconut really does add to the flavor profile. But you can leave it out of the crust and omit the garnish. You might add an extra tablespoon of almond flour to make up for the difference if needed. If you remove the coconut, consider adding lime or orange zest to help add more flavor.
Mandy E
Love this! What a great quick dessert idea!
Marisa
Thanks, Mandy!
Tawnie Kroll
I love all the flavors going on here! YUM! Perfect Spring time dessert!
Marisa
Thanks, Tawnie!And I agree, the color makes it perfect for spring!
Lauren Grant | Zestful Kitchen
OK, I’m all about these! Love the ingredient list, and dang, that avocado–lime layer sounds so scrumptious!
Lauren Harris-Pincus
From a key lime pie loving family, these sound incredible!
Tiffany
I cannot wait to try out this recipe! I’m a new subscriber and looking forward to trying many more of your recipes!
Marisa
Thanks for stopping by Tiffany! Let me know when you make them!
Terri
Perfect! Got two avocados left and I don’t want them to spoil! This is great!
Tina
These sound wonderful, and I’m thinking they will be a great way to cure a key lime pie craving (with so much less fuss!). Quick question… is it 1 TABLEspoon of vanilla extract? That sounds like a lot… I just wanted to double check before I try these little gems. Thanks Marissa!
Marisa
Thanks for the question, Tina. Yes. It should be 1 TEAspoon 🙂 With spring in the air here I’m now wanting to make a batch too. Enjoy!
Tina
Thank you for your quick reply, Marisa! I’ve got an event in March I’d like to bring these to, so I’m going to do a trial run soon. They sound delicious, and they’re really pretty, too.
Deanna Corarito
What substitutions can you make for the Greek yogurt to make this recipe vegan? I’m thinking a plant-based yogurt would be the obvious choice, however the consistency is usually not as thick as Greek yogurt.
Marisa
Hi Deanna! I would not use plant yogurt because they are almost always too thin. But an equal amount of coconut cream would work great. You can either whip coconut cream from coconut milk (https://marisamoore.com/how-to-make-coconut-whipped-cream/) or buy canned coconut cream and use it at room temperature. Please let me know how it goes!
Chantelle
These look amazing! Do they need to be kept cold or can they be stored at room temperature?
Marisa
These must be kept cold and will melt at room temp. I’ve even made them in little jars which makes it super convenient to grab and serve.
Ivana
Hi Marissa, This recipe looks amazing and I can’t wait to try it. Do you know if I could substitute dates for prunes? Or if you have any other suggestion?
I would love to give the dessert to my toddler and I feel dates might be too sweet for her.
Marisa
I haven’t tried that but prunes should work just fine. If needed, add a little splash of water to help it stick!
Alex
These look great! Any ideas what the coconut could be substituted for?
Marisa Moore
I don’t have a sub for it since the coconut is intended to complement the avocado. The coconut is an important part of the flavor profile but you can leave it out and just know something will be missing there. For extra flavor, you can add vanilla or almond extract but only a little of the latter.