Raw Vegan Key Lime Tarts

LeGourmetTV's picture

Apr. 22, 2016

The taste of summer!


For crust
Almonds 1 Cup (16 tbs) (not soaked)
Unsweetened shredded coconut 1 Cup (16 tbs)
Coconut oil 1 Tablespoon
Dates 8 , pitted (Medjool dates are recommended)
Sea salt 1 Pinch
For filling
Avocados 2
Fresh key lime juice 3/4 Cup (12 tbs) (6 medium limes)
Coconut nectar 1/2 Cup (8 tbs) (or natural sweetener of your choice)
Pure vanilla extract 1/2 Teaspoon
Sea salt 1/8 Teaspoon
Coconut oil 1/2 Cup (8 tbs)
Unsweetened shredded coconut To Taste (to garnish)



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.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 3286Calories from Fat 2681

 % Daily Value*

Total Fat 319 g490.8%

Saturated Fat 176 g880%

Trans Fat 0 g


Sodium 490 mg20.42%

Total Carbohydrates 112 g37.3%

Dietary Fiber 63 g252%

Sugars 28 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet