Key Lime Tarts (Dairy & Gluten Free)
Store in the fridge or freezer.
Serves: 12
  • Crust:
  • 1 cup unsweetened coconut, shredded
  • 1 cup walnuts
  • ½ cup pitted dates (soaked in warm water for 30 minutes)
  • Filling:
  • 2 firm and ripe avocados (not over-ripe)
  • ½ cup soaked raw cashews (soak for at least 6 hours in water, then drain)
  • ¼ cup fresh lime or key lime juice
  • 1 teaspoon lime or key lime zest
  • ¼ cup raw honey or agave nectar (for vegan)
  • Garnish:
  • 12 thin slices of kiwi or 12 very thin slices of lime or key lime
  1. Soak the cashews ahead of time, drain and set aside.
  2. Grease a 12-muffin tin, set aside.
  3. Place the coconut and walnuts in a food processor. Blend until coarsely ground. Add the dates and process until the mixture begins to stick together. Press about 1½ tablespoons of the mixture into the bottom of each cup, about ¼ full.
  4. Process all of the filling ingredients in a food processor until smooth. Pour 1 heaping tablespoon of the filling into each muffin cup. Smooth the top.
  5. Garnish with a fresh slice of kiwi or a very thin slice of lime.
  6. Freeze for 60 minutes to set.
  7. Enjoy!
Store in the freezer. When ready to serve, thaw for 10-15 minutes then enjoy immediately!
Nutritional Information
Serving size: 1 tart Calories: 192 kcal Saturated fat: 3.3g Unsaturated fat: 9.9g Carbohydrates: 17.3g Sugar: 11.4g Fiber: 4.6g Protein: 2.4g
Recipe by Nutrition in the Kitch at