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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