Raw Key Lime Tartlets

If you’re looking for a refreshing summer treat, I’ve got just the thing.key lime tartlet

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!

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.

preparing crust for key lime tartlets

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.

pie filling for key lime pie tartlets

Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.

raw key lime tartlet

5 from 8 votes
Print
Raw Key Lime Tartlets
Prep Time
20 mins
Total Time
20 mins
 

Sweet and tart, these lime-flavored treats are loaded with heart-healthy ingredients, perfect for a light summer dessert!

Course: Dessert
Servings: 6
Calories: 372 kcal
Author: Detoxinista.com
Ingredients
For the Crust:
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
  1. Line a standard muffin tin with 6 parchment baking cups, and set aside.
To prepare the crust:
  1. 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.
  2. 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:
  1. 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.
  2. *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.
  3. 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.
  4. Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.

Enjoy!

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Comments

Angela

I made these today and they were so amazing! Wow!

D =)

I just realized I’ve never rated this DELICIOUS recipe. Love it…back to make it (again) today. I make these often for those that need grain & dairy free. Lemons are more common than limes here, so I usually sub lemon for lime and add a bit of zest. They always turn out perfectly. Thanks so much for sharing this. =)

Krissy

These look beyond amazing – I am so excited to try these as Key Lime is my favorite dessert and I find it nearly impossible to find outside of key lime pie itself. I’m going to make mine in mini cupcake form as I’d love to make more than 6 to share with our guests! Thanks so much for this recipe.

Gaylene

Made these a while ago and am going to double it and make it for the gang at work. I love this recipe. It’s simple and it is absolutely divine! Thank you for sharing this wonderful recipe.

Melissa

Just made these exactly according to the recipe and they are DELICIOUS! Thanks, Megan, for another AWESOME recipe.

TG

Do you think almond butter would be a viable substitute for the cashew butter in the filling?

    Jolene

    Can I use almond butter instead of cashew butter?

Etta

would it work to add zucchini to this reciepe or the no bake pumpkin bites, like you did for the chocolate no bake cheese cake??

Julia

Instead of cashews or cashew butter I mixed Greek yogurt 0% fat with some almond flour and did everything else the same. Turned out delicious and a little bit lighter than when I’d first done it with cashew butter. Yay Megan!

Virginia

Omg these are AMAZING!!!! Seriously delicious! Thank you!!!

Michelle

I couldn’t wait to try these, but I was a little hesitant about how they would come out. They were awesome! And, every part of this recipe is delicious. The filling and the crust is amazing.

Totally making these on a regular basis.

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