This gorgeous, wholesome no-bake avocado and lime tart has an amazing creamy filling thanks to the beautiful combination of avocados and lime! The macadamia crust + lime and avocado filling are easy to whip up and absolutely packed with wholefood goodness.

Macadamia coconut base
1 cup shredded coconut
1 cup raw or roasted macadamia nuts
2/3 cup raw or roasted cashews (we recommend using pieces here)
6 large, juicy dates, pitted
1/4 tsp salt pink Himalayan
2 Tbsp coconut oil, melted

Lime + Avocado filling
Flesh from 2 avocados
1 Tbsp lime zest
1/2 cup fresh lime juice
1/3 cup (+, if desired) pure maple syrup
1/2 cup coconut cream (thick part only)
Pinch salt pink Himalayan
2 Tbsp coconut oil, melted and cooled


1. Lightly grease a medium or large tart tin; mine was about 25cm) with a removable base. Set aside.

2. Make the base. Add the nuts, optional salt, and coconut to a high speed food processor and blend for approximately 1 minute or until the crumbs are around the size of couscous. With the processor running add dates and stream in oil. Process well. Test the mix- it should easily hold together (add more dates if it doesn’t) but not be too sticky (add 1 Tbsp coconut flour if it is).

3. Press the base into your tart tin. This step does take time. Try to create an even layer, and use a glass or similar to smooth and press down the base. You can go ahead and make your filling now but it’s easier if you set the base in the fridge for 2+ hours and remove the base from the tin BEFORE you fill it.

4. Make the filling. Add all ingredients to a blender and blend on high for 2 mins or until very smooth. Use your tamper if necessary. Taste and add more lime zest or maple if desired. Pour into the base, smooth, and set in the fridge for 4+ hours.

To serve top with whipped cream (optional) and lime slices.

Photo & recipe thanks to @panaceas_pantry


on orders over $150*


*Metro areas only (excludes WA + Tasmania