Key Lime Tart

Dig into this spring time classic. A creamy, zingy and zesty number that is all about using fresh produce to create a scrumptious Key Lime Tart.

Course Dessert

Cuisine French

Keyword cruelty free, dairy free, dessert, easy, egg free, guten free, healthy, plant based, raw, refined sugar free, tart, vegan, vegetarian, wheat free

Prep Time 20

Servings

Calories 367kcal

Author Buffy Ellen Gill

Ingredients

Base

1 c almonds
1 c dates
3/4 c desiccated coconut
1 tbsp coconut oil
1/2 tsp vanilla extract
Pinch sea salt
1/2 tsp grated/dried ginger or 5 drops of ginger essential oil

Filling

2 large ripe avocados
4 limes zest of 1, flesh of 4
1/2 c liquid sweetener (coconut nectar or brown rice syrup)
1 tbsp vanilla extract
6 drops lime essential oil (optional)
Pinch sea salt
3/4 c coconut oil melted but cool

Topping

strawberries, freeze dried berries, and moringa/spirulina/greens powder

Instructions

Blend all the base ingredients in a food processor until chunky like a breadcrumb, so that it sticks together between your fingers but still has some nice texture to it.
Pour into your tart tin (a French fluted one with a removable base) that’s lined with clear wrap (biodegradable if you can find it!). Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get a nice even thickness on all sides. Pop the base in the freezer while you prep your filling.
Blend all your filling ingredients, minus the coconut oil, in a high-speed blender until super creamy and smooth. Pour in the coconut oil and blend again. Remove your tart shell from the freezer and pour in the filling. Then place in the fridge overnight to set.
Sprinkle over your toppings, slice and enjoy!

Video

Notes

Make it nut free: Replace the almonds with sunflower seeds or buckwheat for both a nut-free and super affordable option.
Tip - add a dash of water to your tin before adding clear wrap to help it stick.
If you have them on hand, use dried activated nuts for optimal nutrient absorption and digestion. Otherwise you can just use raw. Brazil nuts also taste amazing in the base.
If your base mix feels too dry, add a bit more water until it sticks together when pressed.
Make sure to blend the avocado so it's super creamy and contains no lumps (before adding the coconut oil).
You also want your coconut oil melted but fairly cool, otherwise it will split when mixed with the avo.
The ginger and lime essential oils in the base and filling are optional, but totally amplify and enhance the flavour (I highly recommend adding them if you have them!). Make sure however you're only using high quality food-grade oils in your cooking. If you'd like to learn more about the therapeutic benefits of essential oils, and how you can use them in your cooking, watch my online introductory workshop here.
This tart will keep in the fridge for up to five days, or you can freeze individual slices in a sealed container for up to two months.

Nutrition