Lime Tarts with Coconut Almond Crust

Thanks for all the feedback on my kid-feeding post.  I felt a bit vulnerable posting it and I’m glad to see that it seemed to be received well.  Or, at least those who disagreed did not comment.  :)

I finally got around to making the Lime Mousse Tart from Raw Food Real World.  I modified a bit based on what I had on hand and here is my version.

Lime Tarts with Coconut Almond Crust (raw)

Makes 2 personal sized tarts

Coconut Almond Crust


  • 3/4 c almonds (I used a mixture of raw almonds and dehydrated almond pulp from almond milk making)
  • 1/2 c shredded, unsweetened raw coconut
  • 1.5 tsp lime zest
  • 1 Tbsp lime juice
  • 1/2 tsp sea salt
  • 1 packet stevia
  • 2 Tbsp agave nectar
  • 2 tsp coconut butter/oil
  1. Place all ingredients into a food processor.
  2. Process until well combined, but a bit chunky.
  3. Divide the dough into two parts and press each part into the bottom of a plastic -wrap lined small bowl or tart pan.
  4. Place bowls/tart pans into the freezer while you make the filling.
Lime Filling
  • 2 ripe medium sized avocados, peeled and pitted
  • 1/4 c lime juice
  • 1 Tbsp + 1 tsp lime zest (take about 3 limes)
  • 3 Tbsp agave nectar
  • 1 Tbsp coconut butter
  • 1 tsp vanilla extract
  • dash salt
  • 4 packets of stevia
  1. Process all ingredients in a food processor until smooth.  Taste and add more stevia or agave nectar if more sweetness is desired.
  2. Place filling onto prepared crusts.
  3. Chill if eating soon, otherwise, cover tightly with plastic wrap (place directly on surface to prevent browning) and freeze.  When ready to serve, allow about 15 minutes to soften.
It is quite tart, but I loved the creamy texture combined with the tart filling.  I thought about skipping the crust, but am glad I made it, as it adds a great contrast in texture and taste to the filling.