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 filling making this dessert irresistibly creamy.

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


  1. For the crust, blend together all ingredients until combined (don't over blend as the crust is better a bit crumbly).
  2. 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.
  3. Cut avocados in half, remove seeds and scoop filling out, place in blender along with all remaining filling ingredients, and blend until smooth.
  4. Pour on the base the spread evenly with the back of a dessert spoon, place back into freezer for 3-4 hours.
  5. Take out and add optional toppings, like lime zest and pistachios.
  6. Store in fridge or store in freezer until ready to serve.