Healthy Key Lime Tarts
Healthy Key Lime Tarts takes approximately 2 hours from beginning to end. One serving contains 550 calories, 13g of protein, and 39g of fat. For $2.31 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. 11711 person were glad they tried this recipe. Head to the store and pick up juice of lime, salt, maple syrup, and a few other things to make it today. It is brought to you by My Whole Food Life. It works well as a side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 93%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Key Lime Tarts, Key Lime Tarts, and Key Lime Tarts.
Servings: 6
Preparation duration: 120 minutes
Ingredients:
1 1/2 cups almonds
1/3 cup canned coconut milk
1 cup cashews (soaked overnight and then drained)
1-2 T coconut oil (optional)
Juice from 2 key limes (even more if you like a super tart flavor)
3 T honey or maple syrup
8 medjool dates pitted
1/2 cup pecans
1/2 tsp salt
Equipment:
food processor
blender
Cooking instruction summary:
Soak the cashews overnight and then drain and rinse. In the food processor, grind up the salt, almonds and pecans until they are a course/crumbly texture. Add the dates and pulse until a dough starts to form. You may need to add a couple tablespoons of water or oil if the dough is not holding well. Press the dough into individual greased tart pans. I have the kind with the removable bottoms. Makes it real easy to remove them afterward. I got five out of my batch. It helps to use wet hands while forming the dough into place. Once all the dough is formed in the cups, place in the fridge for 30 minutes to firm the dough back up. While the dough is firming back up, you can start on the filling. Throw the cashews, coconut milk, sweetener and lime juice in a blender and blend until smooth. I used my Vitamix. Take a taste. If you like it a little more tart, add some more lime juice. Pour the contents into the tart shells and let chill in the fridge for a couple hours. That’s it!
Step by step:
1. Soak the cashews overnight and then drain and rinse. In the food processor, grind up the salt, almonds and pecans until they are a course/crumbly texture.
2. Add the dates and pulse until a dough starts to form. You may need to add a couple tablespoons of water or oil if the dough is not holding well. Press the dough into individual greased tart pans. I have the kind with the removable bottoms. Makes it real easy to remove them afterward. I got five out of my batch. It helps to use wet hands while forming the dough into place. Once all the dough is formed in the cups, place in the fridge for 30 minutes to firm the dough back up. While the dough is firming back up, you can start on the filling. Throw the cashews, coconut milk, sweetener and lime juice in a blender and blend until smooth. I used my Vitamix. Take a taste. If you like it a little more tart, add some more lime juice.
3. Pour the contents into the tart shells and let chill in the fridge for a couple hours. That’s it!
Nutrition Information:
covered percent of daily need
