Last updated February 1, 2019 by Lisa Richards, CNC

Almond Coconut Tart Crust

Avocado lime tart

There are lots of tasty desserts to enjoy on a low sugar diet. But the first time I tried a nut-based tart crust like this, in a vegan restaurant in Vancouver, BC, I was absolutely blow away!

This tart crust can be used with many different combinations of ingredients, but one of my favorites is an avocado lime tart. The crust is just slightly sweet from the stevia, and has some wonderful nutty flavors from the almond and coconut.

The combination of the chia seeds and the flours together make for a really healthy, nutritive tart crust that you will keep coming back to. It’s low in carbohydrates, gluten-free, and even has some antifungal ingredients to help keep your gut bacteria in balance on the Candida diet.

This tart crust even freezes well, so you can make several in advance and then just add your fillings whenever you’re ready. Enjoy!

4.72 from 28 votes
Avocado lime tart
Almond Coconut Tart Crust
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 1 9 inch tart crust
Calories: 194 kcal
Author: Lisa Richards
Ingredients
  • 1 Β½ cups almond flour
  • Β½ cup unsweetened, shredded coconut
  • 1 Tbsp. chia seeds
  • Β½ tsp. stevia powder
  • ΒΌ tsp. salt
  • 1 egg, at room temperature
  • 2 Tbsp. coconut oil, melted
Instructions
  1. Preheat oven to 350 degrees F (177 degrees C). Brush a 9 inch tart pan with a removable bottom with some melted coconut oil. It is also a good idea to line the bottom of the tart pan with a piece of parchment paper cut the size of the removable bottom. Set aside.
  2. In the bowl of a food processor, add almond flour, shredded coconut, chia seeds, stevia powder and salt, pulse briefly to combine. In a small bowl, lightly whisk together egg and melted coconut oil. With the food processor running, pour egg mixture into the bowl and pulse only until dough begins to hold together.
  3. Press dough into prepared tart pan and bake for 10 to 12 minutes or just until edges of tart begin to brown. Cool before adding filling.

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Comments

  1. Amelia says:

    this recipe looks awesome! with the chia seeds, do they need to be soaked so that theyre gelly?

  2. Connor says:

    5 stars
    Made this last night it was very good! But I have one question that’s kind of off subject, can we have tomato’s on this diet?

    1. Lisa Richards says:

      Yes, tomatoes are on the list of foods to eat

  3. Fotika says:

    4 stars
    Fantastic tart!
    Well, the liquid, the egg and the coconut oil was a few and I added some water to make the crust pliable..
    Is it OK?
    It was very tasty after all !!

  4. Melissa says:

    I don’t have a 9 inch tart pan with a removable bottom. Is there an alternate which can be used? Possibly a pie pan?

    1. Lisa Richards says:

      You could, but the removable bottom makes the cooking process much easier and neater πŸ™‚

  5. Monique says:

    Could this be frozen?

    1. Lisa Richards, CNC says:

      Yes it can πŸ™‚

  6. Kathy says:

    Are there recipes for fillings? Would love to make it but what to add? Thank you

  7. Claire says:

    I’m vegan, can I use a flaxseed egg instead of egg?

    1. Lisa Richards, CNC says:

      Hi Claire, I’m not sure what that will do to the consistency, but it’s worth a try πŸ™‚

  8. Malinda says:

    5 stars
    Is there a lemon version of this?

    1. Monique Grzelska says:

      I know it’s a late reply but for a lemon filling you could use this:
      2 cups of soaked and drained macadamia nuts, 1/2 cup coconut cream, zest of 1 lemon, 1/4 cup of xylitol or erythritol, 2 tbs coconut oil, 1/2 ts vanilla, 1/4 ts turmeric. Blend until smooth in a food processor and pour over base.
      I then freeze it to get a solid consistency and thaw out a slice for 15 minutes before eating.

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