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Vegan Raw Key Lime Tart
Prep Time: 00:30
Cook Time: 00:10
1 1/2 cup mixed nuts or seeds (such as 1/2 cup almonds, 1/2 cup brazil nuts, 1/2 cup pecans)
1/2 cup dates
1 teaspoon vanilla extract
1 cup raw cashews (soaked for 4- 6 hours or overnight, then drained)
3/4 cup light or full-fat coconut milk (well shaken)
1/4 cup coconut oil (melted)
3 - 4 large limes or 6- 7 key limes (3- 4 limes yield ~1/2 cup juice)
1 tbsp lime zest
1/2 - 3/4 cup agave nectar (depending on preferred sweetness)
1Place the nuts, dates, and vanilla extract in a food processor and process until a fine crumble forms and sticks together.
2Remove the crust mixture from the processor and press it into a rectangular tart pan, pie or springform pan using fingertips lightly dampened with water to prevent sticking. Pat the crust evenly into the pan.
3Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
4Pour filling into pan and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
5Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
recipe adapted from Minimalist Baker and Leite's Culinaria
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