Ingredients (makes 1 9-inch tart or 1 dozen mini tarts):

• Crust:
  • 2 Cups raw pecans
  • 1 Cup medijool dates, pitted
  • 1/4 Cup unsweetened shredded coconut
  • 1/2 teaspoon sea salt
• 4 ripe avocados
• 4 limes, zested
• 1/2 Cup fresh lime juice
• 1/2 Cup coconut nectar (or raw agave / raw maple syrup)
• 2 Tablespoons coconut oil
• Optional: sprinkle the top with unsweetened shredded coconut, fresh cut lime

Directions:

1. In your food processor, add all ingredients and pulse until the filling sticks together when pressed between your fingers.  Grease a 9-inch (or individual) spring-form pan and press your crust to the bottom (and up the sides if your spring form pan allows so).  If you don’t have a spring form pan that’s a-okay! Substitute with a 9-inch pie plate.  Pop your crust into your freezer to set.
2. To prepare the filling, add all ingredients to your food processor and run until it’s smooth and creamy.  Taste a bite and adjust any seasonings to your liking (more salt, sweetener, lime).  Spread your filling into your prepared crust and pop it back in your freezer for a minimum of 2 hours to set.  If you have any left overs keep them in the freezer.  The consistency is more firm when frozen, more of a pudding when it comes to room temperature.

3. Enjoy eating whole!