Vegan Raw Key Lime Tart

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Servings: 12

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.

Additional Notes

recipe adapted from Minimalist Baker and Leite's Culinaria

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