1. Preheat the oven to 250 degrees F (177 degress C).
2. To remove the avocado skin:  Cut into the avocado lengthwise until you hit the pit.  Rotate the knife around the entire pit until you have two halves.  Carefully hit the pit with the knife until it punctures it.  Turn the knife to pop out the pit.  Push a spoon between the avocado and the skin and carve the avocado out of its skin.  Discard the skin.
3. Chop the avocado into small chunks.  Add the chunks to a small bowl and mash with a fork.  Set aside.
4. Slice the lime in half.  Hold one half over a small bowl and press into the flesh with a fork.  Repeat for the other half.  Set aside.
5. To create the zest, gently grate the outside of the lime skin with a small-holed grater.  Set aside.
6. Place the coconut oil for the filling in a small saucepan.  Heat on low heat until melted.  Set aside.
7. Apply a thin layer of the melted coconut oil to a 9-inch tart pan with a removable bottom.  Line the bottom with parchment paper.  Set aside.

ALMOND COCONUT TART CRUST:

1. Add almond flour, shredded coconut, chia seeds, stevia powder for the crust, and salt to a food processor.  Pulse briefly to combine.
2. In a small bowl, add the egg and the coconut oil.  Whisk lightly.
3. With the food processor running, pour egg mixture into the bowl and pulse only until the dough begins to hold together.
4. Evenly press dough into the prepared tart pan.  Bake for 10 to 12 minutes or just until edges of tart begin to brown. Cool to room temperature.

FILLING:

1. In a small bowl, add coconut milk, vanilla, stevia powder for the filling, and salt.  Whisk until stevia and salt have dissolved. Set aside.
2. Add mashed avocados, lime zest, and lime juice to the food processor.  Blend until smooth.
3. Add coconut milk mixture and blend again until smooth.
4. With the food processor running, pour the melted coconut oil into the bowl.  Blend until tart filling is thoroughly combined.

TART:

1. Pour the tart filling into the prepared tart crust. Spread evenly.
2. Chill in the fridge for 1 to 2 hours.
3. Remove from fridge and garnish with coconut flakes.