Create refreshing raw vegan key lime tarts with this simple, no-bake recipe
In short: Learn how to assemble vibrant, plant-based key lime tarts using a food processor. This guide covers the preparation of a nutty crust and a smooth, citrus-forward filling that requires only chilling to set, making it an ideal dessert for warm weather.
This recipe yields either eight standard tarts or twelve mini-tarts. The crust relies on a base of one cup of almonds, one cup of shredded coconut, one tablespoon of coconut oil, and eight pitted Medjool dates. These ingredients are processed until combined to form the foundation.
The filling is crafted by blending three-quarters of a cup of fresh key lime juice—typically sourced from six medium limes—with half a cup of coconut nectar or your preferred sweetener, half a teaspoon of vanilla extract, and half a cup of coconut oil. Once smooth, the mixture is poured over the crust and chilled for at least one hour. The finished tarts can be stored in the refrigerator for two to three days or kept in the freezer.
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Sources
- Summary by Intellect · source: Rawcology Vegan Key Lime Tarts
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