Lime Avocado Bites

Looking for the perfect dessert? Try this gorgeous no bake, lime avocado bites recipe boasting a nutty base and a creamy filling bursting with fresh lime flavor.

Both avocado and cashews are perfect fats to make a creamy dessert as the taste from both is pretty much undetectable. The dynamic duo simply lends to the luscious, silky, texture of the top limey layer in these tasty bites.

The avocados also help to give the tarts their beautiful green shade, and not to mention the healthy omega fatty acids that they are known so well for.

With all of the healthy fats coming from the avocados and cashews, and the vitamin C rich limes, this really is a healthy and “beautifying dessert”.

For the nutty crust, dates, coconut, and walnuts lend protein, fiber, omega fatty acids, and many vitamins and minerals to this seemingly decadent treat and for natural sweetness.

Made with whole food ingredients, this recipe does not require any baking and is easy to make. It is perfect to serve at pot lucks, events and gatherings as it looks and tastes indulgent. Its also easy to transport, serve and eat as a hand held bite sized dessert treat.

Or simply keep in the freezer for an any time treat or dessert for when you need a ‘lil’ something.

Course Dessert, Snack

Keyword clean eating dessert, lime avocado bites no bake, lime avocado cheesecake bites, lime avocado tarts

Servings 12

Ingredients

Base Crust

• 1 cup walnuts, almonds or a mix
• 1 cup dates (soaked in warm water for at least 30 minutes)
• 1/2 cup oats, instant or quick
• 1/2 cup desiccated coconut
• 1 teaspoon vanilla extract

Lime Filling

• 1/2 cup cashews, soaked 3+ hours and drained
• 2 small avocados (or 1 big one)
• 1 13.5 oz coconut cream, full fat (solid part only) *see note below
• 1/4 cup honey or maple syrup
• 1-2 limes, juice and zest (depending on how lime-y you prefer)

Garnish

• 12 thin slices kiwi or lime

Instructions

Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these tartlets to allow coconut cream to separate.

  Grease a 12-muffin tin or use a silicone muffin mold.

  Place walnuts into a food processer and process until broken down and crumbly. Add dates, oats, coconut and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.

  Press about 1½ tablespoons of the mixture into the bottom of each muffin cup, about ¼ full. Refrigerate while you prepare the filling.

Lime Avocado Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, avocado, cashews, coconut cream, honey, lime juice and zest into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey or lime if you think it needs it.

  Scoop 1 heaping tablespoon of the filling into each muffin cup. Smooth the top.

  Place back in refrigerator (or freezer) to set for an hour so. Then remove bites from muffin cups or pop out of molds

  Garnish with a fresh slice of kiwi or a very thin slice of lime.

  Store in the freezer. When ready to serve, thaw for 10-15 minutes then enjoy immediately!

   

   

   

   

   

   

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites