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If you’re looking for a refreshing summer treat, I’ve got just the thing.
These sweet and tart Key Lime Tartlets are incredibly easy to prepare and taste decadent, without the dairy, eggs or refined sugar found in the traditional versions.
Similar to lemons, limes are bursting with vitamin C and are surprising alkaline inside the human body, despite their acidic nature. Fresh limes can also aid in digestion and weight loss, and contain calcium and folate, which are both essential for reproductive health. Paired with coconut oil, which is known to boost metabolism, and heart-healthy walnuts and cashews, these treats can be considered a healthy indulgence.
As an added bonus, they’re easily portioned for a quick summer treat!
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Raw Key Lime Tartlets
serves 6
Adapted from this recipe
Ingredients:
For the Crust:
1 cup walnuts or pecans
1 tablespoon coconut oil, melted
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract
pinch of sea salt
For the Filling:
1 cup raw cashews, or 1/2 cup raw cashew butter
3 tablespoons coconut oil, melted
3 tablespoons raw honey
1/4 cup fresh lime juice (key limes or regular)
1/2 teaspoon vanilla extract
pinch of sea salt
Directions:
Line a standard muffin tin with 6 parchment baking cups, and set aside.
To prepare the crust, pulse the walnuts or pecans in a mini food processor or blender, until a fine powder is formed. (Be careful not to over-process, as you don’t want it to become a nut butter.) Add in the melted coconut oil, maple syrup, vanilla extract and salt, and pulse again until a uniform dough is created.
Scoop the dough by a heaping tablespoon, and drop it into the bottom of each of the 6 baking cup liners. Use your fingers to press the crusts down firmly, and place the pan in the freezer to set.
To prepare the filling, place the dry cashews in a blender and blend until a it’s nearly the texture of a creamy cashew butter. Add in the rest of the filling ingredients, and blend until a silky smooth batter is formed. Adjust flavors to taste, keeping in mind that the final chilled desserts will taste slightly less-sweet than the room-temperature batter.
*Note: If you’re using prepared cashew butter instead of the whole cashews, you can skip the blender all together and mix all of the filling ingredients well in a medium bowl.
Remove the pan of crusts from the freezer, and divide the filling batter evenly among the six cups. Return to the freezer to set for at least 3 hours before serving, or until they are completely firm.
Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.
Ingredients
For the Crust:
- 1 cup walnuts or pecans
- 1 tablespoon coconut oil , melted
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- pinch of sea salt
For the Filling:
- 1 cup raw cashews , or 1/2 cup raw cashew butter
- 3 tablespoons coconut oil , melted
- 3 tablespoons raw honey
- 1/4 cup fresh lime juice (key limes or regular)
- 1/2 teaspoon vanilla extract
- pinch of sea salt
Instructions
- Line a standard muffin tin with 6 parchment baking cups, and set aside.
To prepare the crust:
- Pulse the walnuts or pecans in a mini food processor or blender, until a fine powder is formed. (Be careful not to over-process, as you don't want it to become a nut butter.) Add in the melted coconut oil, maple syrup, vanilla extract and salt, and pulse again until a uniform dough is created.
- Scoop the dough by a heaping tablespoon, and drop it into the bottom of each of the 6 baking cup liners. Use your fingers to press the crusts down firmly, and place the pan in the freezer to set.
To prepare the filling:
- Place the dry cashews in a blender and blend until a it's nearly the texture of a creamy cashew butter. Add in the rest of the filling ingredients, and blend until a silky smooth batter is formed. Adjust flavors to taste, keeping in mind that the final chilled desserts will taste slightly less-sweet than the room-temperature batter.
- *Note: If you're using prepared cashew butter instead of the whole cashews, you can skip the blender all together and mix all of the filling ingredients well in a medium bowl.
- Remove the pan of crusts from the freezer, and divide the filling batter evenly among the six cups. Return to the freezer to set for at least 3 hours before serving, or until they are completely firm.
- Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.
Nutrition
Calories per tartlet: 372, Fat: 31g, Carbohydrates: 20g, Fiber: 2g, Protein: 6g
Enjoy!
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Reader Feedback: What are your favorite summertime desserts?
Have made these a couple times and LOVE them! Make sure to use a serious blender to break down the cashews, soak them first if needed. I added juice from an extra lime because I like this kind of dessert to be extra tart. Refreshing and delicious!
Wow!! Just made these for Easter Sunday and honestly I can’t stop eating them. Lol. I might need to make more as key lime pie is my husbands favorite dessert. Can’t believe how ridiculous these taste!! Made them in mini pan. Doubled the recipe! You have been my go to for all desserts and I am so happy I found you. Thank you for creating so many amazing recipes!
I tried this with cranberry juice instead of lime juice and it was delicious! I used the very tart pure cranberry juice. It was less tart than the lime ones but still really good.
I just took these out of the freezer and ate one. Very yummy and refreshing on this 90 degree humid San Diego summer day! Thank you, Megan!
Just made these in a mini-muffin pan, made 16pcs. I used pecans for the crust, added maple syrup instead of honey to the filling and used about 1/4 cup and 2 tbsp of lime juice. It’s in the freezer now and I can’t wait to top it with some fresh coconut whipped cream, lemon zet, and some edible flowers!!
Thank you for a wonderful recipe <3