Raw Vegan Key Lime Tarts
- 7 years ago
The taste of summer!
Ingredients:
Crust:
1 cup (250 mL) almonds, not soaked
1 cup (250 mL) unsweetened shredded coconut
1 Tbsp (15 mL) coconut oil
8 dates, pitted (Medjool dates are recommended)
Pinch sea salt
Filling:
2 avocados
¾ cup (175 mL) fresh key lime juice, 6 medium limes
½ cup (125 mL) coconut nectar or natural sweetener of your choice
½ tsp (2 mL) pure vanilla extract
1/8 tsp (1 mL) sea salt
½ cup (125 mL) coconut oil
Unsweetened shredded coconut to garnish
Method:
To make the crust, place the almonds in a food processor and process until ground. Add additional crust ingredients and combine. Divide crust mixture to fit 8 tarts or 12 mini-tarts.
To make the filling, blend all filling ingredients except the shredded coconut until smooth. Pour filling over crust.
Chill in the fridge or freezer for at least 1 hour.
Garnish with shredded coconut and lime.
Refrigerate for up to 2-3 days or freeze.
Makes 24 mini tarts
Ingredients:
Crust:
1 cup (250 mL) almonds, not soaked
1 cup (250 mL) unsweetened shredded coconut
1 Tbsp (15 mL) coconut oil
8 dates, pitted (Medjool dates are recommended)
Pinch sea salt
Filling:
2 avocados
¾ cup (175 mL) fresh key lime juice, 6 medium limes
½ cup (125 mL) coconut nectar or natural sweetener of your choice
½ tsp (2 mL) pure vanilla extract
1/8 tsp (1 mL) sea salt
½ cup (125 mL) coconut oil
Unsweetened shredded coconut to garnish
Method:
To make the crust, place the almonds in a food processor and process until ground. Add additional crust ingredients and combine. Divide crust mixture to fit 8 tarts or 12 mini-tarts.
To make the filling, blend all filling ingredients except the shredded coconut until smooth. Pour filling over crust.
Chill in the fridge or freezer for at least 1 hour.
Garnish with shredded coconut and lime.
Refrigerate for up to 2-3 days or freeze.
Makes 24 mini tarts