Lime & Coconut Tarts (Recipe)
Who doesn't love the creamy tartness of a lime pie? It's like Summer on your tastebuds! Unfortunately, the traditional recipe is usually based on sugar, butter and more sugar... We've come up with a raw version using some of the best whole food dessert ingredients you can find.
Though it is not even close to Summer in the US right now, why not treat your tastes-buds to something that will take you there? This dairy-free, gluten-free and refined-sugar free tart will do the trick!
BASE INGREDIENTS
- 1 cup nuts (we used almonds & walnuts)
- 2 tbsp shredded coconut
- 1 cup medjool dates
- 2 tbsp coconut oil
- 1 tbsp raw cacao
- 1/2 tsp vanilla
- pinch of salt
FILLING INGREDIENTS
- 1 cup soaked cashews
- 1/2 cup coconut cream
- zest of one lime
- juice of one lime
- 1 tbsp pure maple syrup
- 1 tsp of vanilla
Method
- Blend or process nuts into nut flour, put the flour aside in a bowl then blend medjool dates with a tiny dash of water to form a paste.
- Combine you processed nut flour, blended dates and remaining base ingredients and combine well but mixing with your hands. Line a muffin tray or tart tray with liners and press mixture into. Refrigerate for 1/2 an hour.
- To make the filling blend the soaked cashew nuts, coconut cream, lime juice & zest, maple syrup & vanilla until smooth and creamy. Fill the the bases with the filling and allow to set in the fridge for 2-3 hours.
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