Avocado Lime Tarts
Servings 16 mini
Ingredients
For the crust:
- ½ cup old-fashioned rolled oats
- 1 cup dates pitted
- ¼ cup sesame seeds
- 2 tbsp virgin coconut oil melted
- ¼ tsp kosher salt
For the filling:
- 1 large or 2 small ripe avocados
- ⅓ cup lime juice (about 3 limes)
- ¼ cup maple syrup
- 3 tbsp virgin coconut oil melted
- ½ teaspoon vanilla extract
- ¼ tsp kosher salt
- You can use any variety. If your dates are all dried up and not soft anymore, soak them in boiling water for 10 minutes, then drain.
Items you can prep ahead (optional)
- Make them!
Instructions
- Line a standard muffin tin with 8 paper muffin cups or a mini muffin tin with about 16 mini muffin cups.
To make the crust:
- pulse the oats and dates in a food processor or high-speed blender until finely ground. Add the sesame seeds, coconut oil, and salt. Process until well combined.
- Divide the oat crust evenly among the muffin cups and use your fingers to firmly press down to fill the bottoms.
To make the filling:
- wipe out the blender or food processor and add the avocado, lime, syrup, oil, vanilla, and salt. Blend until smooth, scraping down the sides as needed. Divide the filling evenly on top of each crust. Place in the freezer for at least 1 hour to set.
- Transfer to an airtight container and store in the freezer until ready to serve. Take out from the freezer 15 minutes prior to serving.
Notes
Substitutions:
- You can substitute sesame seeds with hemp seeds.
Storage:
- Store leftovers in an airtight container in the freezer for up to 3 months.
Leftovers + Repurposing:
- You can eat these straight out of the fridge, but I find them best after they’ve sat out at room temperature for 10-15 minutes before eating (if you can wait!). The longer they sit out, the softer they will be. Always delicious!