Avocado Key Lime Tart

Preheat the oven to 350ºF. Combine the all of the crust ingredients together. Spread into a pie plate or tart pan. Bake 10-12 minutes, then cool completely. Shut off oven.

Remove avocado pulp to a mixing bowl. Blend until smooth. Add the yogurt, honey, vanilla, and lime zest to the avocado pulp. Combine completely with hand mixer.

Warm coconut milk over low heat in a saucepan on the stove.

Place the key lime juice in a separate bowl. Sprinkle with the unflavored gelatin. Allow to rest 1 minute, then add the warmed coconut milk. Whisk for 5 minutes.

To the gelatin mixture, add your avocado mixture. Combine well. Mixture will be slightly runny. Taste for flavor. If desired, add a small amount of key lime juice or honey to taste.

Pour into crust. Chill in the refrigerator, uncovered, for several hours (at least 3). Cover. Can be made in advance and left to chill in fridge overnight.

Top with whipped cream. Garnish with raspberries, mint leaves, or candied limes.