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These 9-ingredient Vegan Key Lime Pie Tarts are made with a nut-based crushed and a cashew-based center. They’re best served frozen or refrigerated, making them the perfect cool-down dessert.
Never had I ever made a lime-flavored dessert until last week. Turns out, they’re tasty and quite refreshing.
I know it’s only March 4, but St. Patrick’s Day is quickly approaching, so I’m trying to share anything green. …which is hilarious because just because something is green in color doesn’t mean it has anything to do with the holiday itself buuuuuut we can always pretend. Today I’m sharing something lime-flavored, Monday you’ll get something mint-flavored and after that who knows! And no, that doesn’t mean I have a fun St. Patty’s Day recipe up my sleeves, it means I literally do not know.
These tarts are dedicated to my brother, who recently decided to give veganism a try. I say this with a half smile upon my face because Justin (my brother) is the type of person who easily becomes fascinated with ideas and concepts. I’m not saying this is just a phase but…he DID get hooked on the idea of living in Los Angeles only to move home four months later so…. Justin if you’re reading this, I love you.
Besides, before going vegan, I never made my brother food and now look at these beauties that he got! I made them for him when we went over to my grandmas house last weekend, since he was unable to eat the traditional (and crazy delicious) carrot cake my mom made. What’s a vegan to do? Option 1) hate everyone, Option 2) bring your own food. My brother is too nice to hate everyone, but I also knew he wasn’t going to bring is own food, so I brought stuff for him. Besides these little key lime pie tarts, I also brought him my buffalo cauliflower quinoa meatballs. Needless to say, both were a hit, and the entire family tried these little tarts and loved ‘em. You really can’t go wrong with a crust made from nuts+dates and a center made from soaked cashews.
These key lime pie tarts are fool-proof, meaning they’re so stinkin’ simple I don’t think it’s possible to mess them up. Since they’re raw vegan, they require zero baking skills. HOLLAAAA.
Tip: ideally you’ll want to soak the cashews in cold water for at least 6 hours to remove the phytic acid and increase the absorption of vitamins and minerals. However, if you’re in a pinch and/or forget to soak them, you can bring a pot of water to a boil them for 15 minutes or so. This is what I did for these and they turned out great!
- 1 1/2 cup pitted dates
- 1 cup walnuts
- 1/2 cup pecans
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 2 cups soaked cashews
- 1/2 cup coconut milk
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- Juice of 4 limes
- Zest of 1 lime
- For the crust: combine dates, walnuts, pecans, oil, and syrup in a food processor and pulse until everything is mixed together.
- Line a muffin tin with coconut oil and evenly distribute the crust, using your hands or a spoon to smash it down flat; place tin in the freezer.
- For the filling: place cashews, milk, oil, syrup, extract, and lime juice in a high-power blender and pulse. If mixture seems to be stuck, add additional liquid 1 tbsp at a time.
- Pour cashew cream overtop of the 12 tart crusts, evenly distributing it.
- Sprinkle each tart with lime zest and place muffin tin back in the freezer for at least 20 minutes, allowing time for them to harden.
- Store tarts in the freezer and use a knife to remove tarts from muffin tin.
- Eat frozen OR leave out for 10 or so minutes, allowing time for them to thaw before eating.
Q: Bloggers: do you have any St. Patty’s Day recipes planned, or did you somewhat forget like I did?