*Raw Key Lime Tarts*
Tarts are the perfect holiday treat! I use to love key-lime pie, it was one of my most favorite desserts. I had to make a healthy version and it turned out SO SO good! Hope y’all love it too ♡
*Key Lime Tarts* (Serving Size 6-8 Tarts)
Ingredients: All Organic
Crust:
1 Cup Activated Pecans(To activate soak in water in the refrigerator overnight + rinse before using)
4 Medjool Dates
1 Tbs Agave Nectar
1/4 Tsp Vanilla Flavoring
Dash of Himalayan Pink SeaSalt
Key Lime Filling:
1 Cup Raw Cashews (To activate soak in water in the refrigerator overnight + rinse before using)
1 +1/2 Ripe Avocados ( Remove Seeds)
3 Tbs Coconut Milk ( I use the brand Thai Kitchen shake before using)
2 + 1/2 Juice From Fresh Limes (two and a half limes)
1/4 Tsp Vanilla Flavoring
4 +1/2 Tbs Agave Nectar (add more to taste)
2 +1/2 Tbs Liquid Coconut Oil
Dash of Himalayan Pink Sea Salt
Toppings: Kiwi + Strawberries
Optional: If you like a mint flavor add a light dash of peppermint flavor
Directions:
1. Place all of your crust ingredients inside of a food processor
2. Allow to process until you have a crust texture and it sticks together
3. Place your crust inside of cupcake tins + a muffin pan like pictured
4. Make sure your crust is flat and not to thick around 1⁄2 or 1 inch
5. Place your crust inside freezer while making your key lime layer
6. Place your key lime ingredients inside a high speed blender (I use Vitamix)
7. Allow to blend until you have a creamy texture (add more coconut milk if needed)
8. Take your crust out + pour cheesecake layer on top of crust + spread evenly + add fresh fruit
9. Allow your key lime tarts to freeze 6 hours or overnight
10. When you’re ready to eat allow the tarts to sit out about 7-10mins before eating
Thanks so much for checking out this recipe. I hope you all love it. Comment below and let me know your thoughts! Don’t forget to share the website with your friends and family♡
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Hugs & Happy Key Lime Tart Eating,
LaShana Nicole❤
