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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?
HOLY WOW. I made this two nights ago for a dinner guest and it was phenomenal. It was my first time at raw vegan dessert and I am SO IMPRESSED. I doubled the recipe to fit it into a long tart pan and it fit perfectly. I subbed agave for the maple syrup in the crust as well as the honey in the filling just because I didn’t have either maple syrup nor honey. I also soaked my cashews overnight before making the filling. I ended up using about 5-6 juicy limes as well as a half tablespoon of lime zest to really get that lime flavor popping. I added in probably another tablespoon of agave into the filling just to make sure it wasn’t too tart. Froze it for about 4 hours before serving it and then let it sit for about 10 mins on the counter before digging in. The guest (a picky carnivore) was in love with it! I have never been more impressed with a dessert recipe!! Thank you so much for sharing. I can’t wait to make this again!!
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.
Omg these are AMAZING!!!! Seriously delicious! Thank you!!!
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!
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??
Do you think almond butter would be a viable substitute for the cashew butter in the filling?
Can I use almond butter instead of cashew butter?
Just made these exactly according to the recipe and they are DELICIOUS! Thanks, Megan, for another AWESOME recipe.
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.
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.
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. =)