VeganDesserts-118 (1)

Vegan, Gluten-Free and Raw Lime Tart

This Vegan, Gluten-Free and Raw Lime Tart is the perfect summer dessert. It is so easy to make, ideal to take to parties, delicious, healthy and everyone always loves it.

I have made this multiple times for family, friends and events. Everyone, whether they are vegan, gluten-free, raw or even into healthy food, always loves it!


This is the perfect dessert to share at a summer gathering, party, or holiday celebration. 


It freezes well, so you can even divide it into portions, pop it in the freezer and give yourself a little celebration whenever you need it! 


This dessert is free of refined sugars, but it does contain the natural sweeteners dates and agave nectar. If you prefer to avoid sugar entirely you could replace the agave nectar with an erythritol-based sweetener, such as Lakanto Monkfruit Classic or Natvia in Australia, or Swerve in the USA. Start by adding a couple of tablespoons of sweetener to the filling mixture, and keep tasting until it is sweet enough for your liking. For a sugar-free crust, check out this post. 

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Lisa Fabry Nutrition & Yoga Therapy Vegan, Gluten-Free and Raw Lime Tart

Vegan, Gluten-Free and Raw Lime Tart

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1 cup (140 g) brazil nuts

1/2 cup (50 g) desiccated coconut

1/3 cup (70 g) medjool dates, chopped


2/3 cup (90 g) cashews, soaked for 1-2 hours

1 medium avocado (about 120 g flesh)

pinch salt

1/2 teaspoon vanilla extract

1/3 cup (80 ml) agave nectar

1 teaspoon lime zest, plus extra for decoration

2/3 cup (160 ml) lime juice, or a mixture of lime and lemon

1/3 cup (80 ml) coconut oil, melted

You will need a 23 cm (9”) pan or shallow dish.


For the base, place all the ingredients in a food processor and blend, until you can pinch the mixture together and it sticks. If it seems too dry, add one or two more dates. Press firmly into the bottom of the dish, pressing down the mixture well. Chill for at least an hour.

For the filling, blend all the ingredients except the lime juice and coconut oil in a food processor until very smooth and creamy. Gradually add the lime juice and then the coconut oil, with the motor still running. Pour over the crust and chill in the fridge for at least 3 hours, or in the freezer for an hour.


Keep this dessert well chilled. If you are going to transport it, it could work better to freeze for an hour or more, then transport flat in a cooler to your destination. It will thaw quickly when you get there.

  • Prep Time: 30 mins
  • Chill: 1 + 3 hours
  • Category: Dessert
  • Method: Raw
  • Cuisine: Vegan Gluten-Free

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