Raw Vegan Key Lime Tarts
The taste of summer!
Ingredients
| 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) |
Directions
Making
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
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
Cholesterol
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
