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Key Lime Tart (Raw, Paleo, Vegan + Gluten Free)

Citrus Got Real! No-bake, sweet, creamy and “tart” OH MY! I had been craving this for a while and knew I had to whip it up eventually. The time has come, friends! My paleo key lime tart is here, and it has one ingredient you probably wouldn’t expect.


Avocados make this yummy tart bright green. Fact: Avocados really are the greatest… you can make guacamole, chocolate pudding (my first blog post on Krysten's Kitchen!), freeze it for smoothies, put on toast, make mint chocolate chip ice cream and so much more. It’s a magical food, right?


Pro tip: can’t find key limes? Use regular limes. You and your tart will be just fine. I promise it will taste great either way you slice & juice it — the lime, of course.



Let’s (not) bake together!


A few recipes notes:

  • You could use honey or maybe a low sugar stevia syrup in place of the maple syrup. Use what you have and what you prefer. I have only made it with maple syrup, though.

  • Depending on your desired sweetness level, you may want to add more or less of the maple syrup in the filling. If you prefer it to be more tart, start with 4 TB of syrup and go from there.

  • For the cashews, soak them in filtered water overnight or boiling water for 5 minutes prior to using in recipe.

  • You could also use a blender for this. I have only done it with a small food processor. I’m sure a blender would be fine. If you don’t have either, chop cashews into very fine pieces and combine all crust ingredients together. First mix dry then add wet.



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INGREDIENTS

Crust:

2/3 cup cashews, soaked*

1 cup almond flour

1/3 cup flax seed meal

4 TB unsweetened shredded coconut

4 TB maple syrup

2 TB coconut oil, room temperature


Filling:

2 avocados (medium to large)

1/3 cup lime juice (3-4 limes)

4-6 TB maple syrup

3 TB coconut oil, room temp


* Soak cashews in filtered water for at least 2 hours or overnight OR boil them in water for 5 minutes prior to using in recipe.


Directions:

In a food processor, combine all crust ingredients and pulse until it’s mealy. Start with dry ingredients then add wet ingredients.


Once mixed, press crust mixture into a tart pan like this one. Press mixture evenly and then place in the fridge while you make the filling.



Rinse out your blender or food processor to make filling.


Place avocados, lime juice, maple syrup and coconut oil in food processor and blend until smooth.


Remove crust from the fridge and pour filling in.


Decorate with berries, slices of lime, coconut or whatever you’d like.


Place in the fridge for at least 2-3 hours so the filling becomes firm.


Slice, serve and enjoy.






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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.