Raw Key Lime Tart: this gluten free paleo friendly tart is made with avocado. Delicious, easy to make and healthy dessert to serve on any occasion. No refined sugar added
Raw Key Lime Tart
Check out this beauty. I couldn’t believe that I actually pulled it off. This Raw Key Lime Tart is beautiful, delicious, creamy, crunchy, sweet and tangy. Everything you’d want in a tart plus more. Making it is really easy, and I promise you that the ingredients are not weird.
When talking about lemons and limes in Venezuela, it’s the other way around and sometimes I get confused. There, the big yellow ones are called LIME (Lima) and the green little ones are LEMONS (Limon). The green ones are the most commonly used. There are trees growing everywhere and people slice it, add some salt and eat them out. I am not that fanatic but I do love using citrus in my recipes. Now that I am living in Florida, I can find key limes everywhere! They are tangy, sweet and super aromatic.
This Raw Key Lime Tart starts off with an easy to make crust that is basically made out of nuts (any that you have at home) and dates. After processing, they turn into a paste that when refrigerated, turns crunchy.
After making the paste. I use my fingers to press it onto a tart plate. See? super easy! I love all the flavors and textures of the crust.
The filling is made up in the food processor too. I used mostly avocados, key limes and some honey to give off flavor and sweetness. The filling is then poured on top off the crust and then refrigerated.
Don’t worry, you won’t feel like you’re eating guacamole for dessert. The avocados are there to give off body and creaminess. Trust me, it’s yummy.
So after a few hours in the fridge you are ready to dig in!
I hope you can try this delicious Raw Key Lime Tart at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 3/4 c nuts of choice I used raw walnuts & almonds and a few Tbs quinoa flakes - optional
- 1 cup pitted dates
- Pinch of sea salt
- 1 tsp ground vanilla beans or vanilla extract is ok
- Splash of water to help blend if needed
- 2 ripe avocados
- 1/2 cup honey or maple syrup
- 1/2 cup lime juice
- 1 tsp vanilla
- 1/8 tsp salt
- 1/2 cup coconut oil melted
- 1 Tbsp of lime zest
Put crust ingredients in a food processor and blend
Gently press down onto the tart pan all the way to the edges
Place the filling ingredients (minus the oil) in a food processor and blend
Add in the oil at the end
Pour the filling onto the crust and smooth out with a spatula
Chill for 6-8 hours
Do not leave the tart out, as it will melt. Needs to be kept in fridge
Will last for 2 days, then the color changes