9 No-Bake Dessert Recipes to Please a Crowd

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This Avocado Lemon Tart with Banana and Raspberries is a refreshing and unique dessert that is silky smooth yet boasts a nut and seed base that adds a delightful crunch. Perfect for any occasion, this tart is both delicious and packed with nutritious ingredients. Serve chilled or at room temperature for a refreshing treat!

Ingredients (for one 9-inch tart):

For the Base:

• 1 cup raw almonds
• 1/2 cup sunflower seeds
• 1/2 cup Medjool dates, pitted
• 2 tbsp coconut oil, melted
• 1/4 tsp sea salt

For the Filling:

• 2 ripe avocados
• 2 ripe bananas
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or any plant-based milk)
• 2 tsp vanilla extract
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 cup almond flour
• 1/2 cup oat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt

For the Topping:

• 1 cup fresh raspberries
• Lemon zest (optional, for garnish)

Instructions:

1. In a food processor, blend the almonds, sunflower seeds, and dates until finely ground and sticky.
2. Add the melted coconut oil and sea salt. Pulse until well combined.
3. Press the mixture evenly into the bottom and up the sides of a 9-inch pie tin to form a crust.
4. Place the crust in the freezer while you prepare the filling.
5. Preheat your oven to 350°F (175°C).
6. In a large bowl, mash the avocados and bananas until smooth.
7. Add the coconut sugar, melted coconut oil, almond milk, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
8. In a separate bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and sea salt.
9. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
10. Pour the filling into the prepared nut and seed crust and spread it evenly.
11. Bake for 40-45 min. or until the filling is set and a toothpick inserted into the center comes out clean.
12. Allow the tart to cool in the pie tin for 10 min. And then transfer it to a wire rack to cool completely.
13. Once the tart is completely cooled, top it with fresh raspberries.
14. Garnish with additional lemon zest, if desired.
15. Slice into equal portions, and enjoy!