Tropical Avocado Tart with Coconut Crust

Anchored by a fragrant coconut crust, holding a citrusy avocado filling, and garnished with colourful tropical fruits, this make-ahead, show-stopping (and healthy!) dessert is ideal for summer entertaining.

Coconut Crust

1/2 cup (125 mL) unsweetened, shredded coconut 1/2 cup (125 mL) packed, pitted Medjool dates 1/3 cup (80 mL) gluten-free rolled oats 1/8 tsp (0.5 mL) sea salt

Avocado Filling

2/3 cup (160 mL) coconut oil, melted 1/4 cup (60 mL) agave nectar 1/4 cup (60 mL) fresh lime juice Zest of 1 lime Zest of 1 orange 2 tsp (10 mL) vanilla extract 1 tsp (5 mL) grated fresh ginger 1 orange, peeled and sectioned (or quartered) 3 avocados, pitted and flesh removed Fresh tropical fruits, sliced (for garnish)

Line bottom of 7 in (18 cm) springform pan with a circle of parchment paper.

To prepare crust, combine coconut, dates, oats, and sea salt in blender or food processor. Pulse until combined and dough is sticky between your fingers. Tightly press mixture into bottom of prepared pan.

To prepare filling, place all ingredients, except avocado and sliced fruits, in blender or food processor. Purée until completely smooth. Add avocado and purée again until smooth and creamy. Pour into prepared crust, smoothing out evenly with the back of a spoon or offset spatula; cover and freeze for 6 hours or overnight.

To serve, remove tart from springform pan and place on serving plate. Garnish with fresh tropical fruits. Let sit at room temperature for 15 to 20 minutes before slicing; slice immediately before serving. Leftovers can be kept in refrigerator for 1 day or in freezer for up to 1 month.

Serves 12.

Each serving contains: 267 calories; 2 g protein; 22 g total fat (14 g sat. fat, 0 g trans fat); 19 g carbohydrates (11 g sugars, 5 g fibre); 31 mg sodium

source: "Avocado Sweets", alive #382, August 2014