Servings: 12 tarts
Vegan Key Lime Tarts
Key lime tarts made grain-free, refined sugar-free and dairy-free for a vegan and paleo dessert recipe!
Ingredients
For the Crust
- 2 cups almond meal
- 2/3 cup Manitoba Hemp Hearts
- 1/2 cup coconut oil softened or melted
- 3 tablespoons pure maple syrup
- 1/2 teaspoon almond extract
- 1/8 teaspoon sea salt
Tart Filling:
- 2 ripe avocados peeled and pitted
- 3/4 cup key lime juice
- 1/3 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 cup coconut oil melted and cooled
- 1/8 teaspoon sea salt
Instructions
Prepare the Crust:
- Add all of the ingredients for the tart crust to a mixing bowl and stir until a sticky ball forms.
- Distribute crust mixture among a 12-hole muffin pan and press firmly into the bottoms and sides of the holes, creating thick tart crusts (Note: You can also use ten 2-1/2 inch tart pans or one 10-inch spring form pan). Place muffin tray in the refrigerator while you’re preparing the pie filling.
Prepare the Tarts:
- Add all of the ingredients for the pie filling to a blender or food processor. Blend until completely smooth.
- Pour the key lime pie filling into the prepared muffin pan and use a knife to smooth out the mixture. Freeze for 30 minutes or refrigerate for at least 2 hours. If using a muffin tray, run a paring knife along the edge of the crust and the muffin pan in order to release the tarts. Serve with unsweetened shredded coconut and lime zest.
Nutrition
Serving: 1tart (of 12), Calories: 425kcal, Carbohydrates: 21g, Protein: 8g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Fiber: 4g, Sugar: 16g