From: Debbie Thomas, Thomas Hill Organics, Paso Robles, CA. Yield: 12 servings.

Tart Crust:
1 ½ cups macadamia nuts
¾ cup unsweetened shredded coconut
7 Medjool dates, pitted
1 Tbsp. lime zest
3 Tbsp. lime juice
1 vanilla bean, split and seeds scraped, pod discarded
1½ Tbsp. coconut oil
1½ Tbsp. agave nectar
1½ Tbsp. raw sugar
pinch of salt

Avocado Lime Filling:
4 fresh avocados, large (8 oz. each) peeled, seeded
½ cup lime juice
1/3 cup lime zest (about 8 limes)
¼ cup agave nectar
¼ cup raw sugar
2 tsp. vanilla extract
pinch of salt

For tart crust: Place all ingredients in food processor and process until combined and ingredients come together as a dough. Lightly spray a 9” tart pan (with removable bottom) with cooking spray. Press dough into bottom and up sides of tart pan. Refrigerate while preparing filling.

For avocado-lime filling: Place all ingredients in food processor and process until smooth. Spread filling over chilled tart crust and refrigerate at least 8 hours. Serve.