Dessert for 12

No-Bake Lime Avocado Tart

Name: No-Bake Lime Avocado Tart
Total time: 90 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 pitted medjool dates; 1/2 cup unsweetened shredded coconut; 1/2 cup pecans; 2 tbsp melted coconut oil; 1 lime; 1 pinch sea salt; 3/4 tbsp water; flesh from 2 california avocados; 1/2 cup fresh lime juice; 1 lime; 1/4 cup agave

$3.40for 490 minServes 12

A date, coconut, and pecan crust holds a smooth lime avocado filling that sets in the refrigerator.

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Dried fruit and raisins, 12 oz$0.45/oz typical	12 oz	$5.40Typical price
	Shredded coconut, 1.5 oz$0.30/oz typical	1.5 oz	$0.45Typical price
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Lemons and limes, 2$0.60 each typical	2	$1.20Typical price
	Avocados, 0.5$1.29 each typical	0.5	$0.65Typical price
	Juice, 4.25 oz$0.04/oz typical	4.25 oz	$0.17Typical price
Total for the servings shown		$10.21

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperSyrups, molasses, powdered sugar

Not included in the cost.

90 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Budget Desserts No-cook Summer

Typical price

$0.85 per serving$3.40 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

12 pitted medjool dates
1/2 cup unsweetened shredded coconut
1/2 cup pecans
2 tbsp melted coconut oil
1 lime
1 pinch sea salt
3/4 tbsp water
flesh from 2 california avocados
1/2 cup fresh lime juice
1 lime
1/4 cup agave

Steps

Pulse the dates, coconut, pecans, melted coconut oil, and salt in a food processor until crumbly and sticky.
Press the crust evenly into a 9-inch tart pan.
Chill the crust for 20 minutes.
Blend the avocado flesh, lime juice, lime zest, agave, and water until smooth.
Spread the filling over the chilled crust.
Refrigerate the tart for 60 minutes, until firm.