Can I make raw lime tart with a cacao crust [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw lime tart with a cacao crust [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw lime tart with a cacao crust [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw lime tart with a cacao crust [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

2.6K Views 10 years ago

Raw Lime Tart With a Cacao Crust
[Vegan, Gluten-Free]

TH By: Tiana Haines

Author Bio

I’m Tiana from the Life Of Goodness, a Nutrition and Dietetics student passionate about making delicious... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Avocado
Lime

Raw Lime Tart With a Cacao Crust [Vegan, Gluten-Free]

Dairy Free

This raw cake is light, fresh, and full of flavor — and you'll be hard-pressed to find someone who doesn't enjoy it. Cacao is used to make the crust, giving it a hint of chocolatey flavor that pairs perfectly with the zesty lime filling. Avocados are used for the tart's... Read More

Ingredients You Need for Raw Lime Tart With a Cacao Crust [Vegan, Gluten-Free]

For the Crust:

16 Medjool dates, seeds removed
1 cup raw buckwheat groats
1/2 cup raw macadamias
1/2 cup desiccated coconut
2 tablespoons cacao powder
1 tablespoon coconut oil

For the Filling:

4 medium avocados
1/2 cup lime juice
1/3 cup coconut oil
1/2 cup maple syrup
Zest of 1 lime

Order with Instacart Download Our App

How to Prepare Raw Lime Tart With a Cacao Crust [Vegan, Gluten-Free]

For the crust, blend together all ingredients until combined (don't over blend as the crust is better a bit crumbly).
Line a round springform cake tin at the bottom only with baking paper and press the crust into the tin, transfer into freezer while making the filling.
Cut avocados in half, remove seeds and scoop filling out, place in blender along with all remaining filling ingredients, and blend until smooth.
Pour on the base the spread evenly with the back of a dessert spoon, place back into freezer for 3-4 hours.
Take out and add optional toppings, like lime zest and pistachios.
Store in fridge or store in freezer until ready to serve.