Raw avocado and lemon tart

Raw avocado and lemon tart

Full of goodness and lightly sweetened with pure maple syrup, here is the ideal dessert to celebrate the holiday season! Free from refined sugar, flour, vegetable oils and dairy products, this super dessert is made with avocado, lemon and coconut oil will leave everyone wondering how this tasty dessert can be so. nutrient. 

The creamy lemon-flavored mousse sits on a delicately sweetened walnut base with medjool dates and coconut.

Unlike most faux-mage-style cakes or pies, the filling is completely nut-free. For anyone with a nut allergy, simply replace the base walnuts with sunflower seeds.

You can also make a deconstructed version by placing the mousse in verrines, crumbling the base on top and drizzle with a little melted dark chocolate.

Raw avocado and lemon tart

Makes 6 single servings 
Preparation: 40 minutes
Freezing: 2 hours 



Pour la pâte:

For the garnish:

  • 2 very ripe avocados
  • the juice of 2 lemon
  • 60 g of pure maple syrup
  • 1 C. tablespoon of melted coconut oil
  • Zest of 2 small lemon 

To decorate :


  1. Place the fresh dates in the bowl of your food processor along with the fine coconut, walnuts and salt.
  2. Mix well, pulsing until you get a dough that sticks to your fingers.
  3. Arrange paper cups in muffin cups. 
  4. Distribute the dough evenly among the boxes. Squeeze firmly with the back of a spoon.
  5. Place the mold in the freezer, the time to prepare the filling. 
  6. Take the flesh of the avocados and mix it in a food processor with the lemon juice, maple syrup, melted coconut oil and zest until obtaining a smooth and homogeneous cream.
  7. Spread over the dough and place back in the freezer for at least 2 hours.
  8. Take the tarts out of the freezer 10 to 15 minutes before serving.
  9. Decorate with a few toasted sliced ​​coconut shavings, melted chocolate.
  10. Keep refrigerated.

Tip: For a simpler, nut-free version, but just as delicious, you can just make the garnish and serve these little avocado creams in verrines.

Conservation: You can keep these tarts for 3 days in the refrigerator or 1 month in the freezer. 



Bon appétit!



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  • Caroline Bisaillon
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