Vegan Key Lime Tart

This zesty dessert is so creamy that you wouldn’t believe it’s vegan! Give this vegan key lime tart recipe a try it’s sure to be a crowd favourite at your next barbecue.

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Vegan Key Lime Tart

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Course

Desserts

Cuisine

Vegetarian

Keyword

dessert

Prep Time

30 mins

Servings

serves

Ingredients

• 1 cup almonds 120 grams
• 1/2 cup cashew nuts, unsalted 60 grams
• 1/2 cup medjool dates, fresh 90 grams
• 1/4 cup desiccated coconut 25 grams
• 1/2 tsp salt 2.5 grams
• 2 tsp coconut oil melted 10 mls
• 3 & 1/2 avocadoes 420 grams
• 2 tbsp lime juice 40 mls
• 2 tsp lime zest 4 grams
• 1/2 cup reduced fat coconut cream 120 grams
• 2/3 cup maple syrup 166 mls
• 2 tbsp shredded coconut 20 grams

Course Desserts Cuisine Vegetarian Keyword dessert Prep Time 30 mins Servings serves Ingredients 1 cup almonds 120 grams 1/2 cup cashew nuts, unsalted 60 grams 1/2 cup medjool dates, fresh 90 grams 1/4 cup desiccated coconut 25 grams 1/2 tsp salt 2.5 grams 2 tsp coconut oil melted 10 mls 3 & 1/2 avocadoes 420 grams 2 tbsp lime juice 40 mls 2 tsp lime zest 4 grams 1/2 cup reduced fat coconut cream 120 grams 2/3 cup maple syrup 166 mls 2 tbsp shredded coconut 20 grams

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Instructions

1. Line a springform tin with baking paper.
2. To make the base process almonds, cashews, dates, desiccated coconut, salt and 1 teaspoon of coconut oil until it comes together.
3. Press this mixture into the lined tin going slightly up the sides and pop in the fridge.
4. Scoop out the flesh of the avocados and add to the processor with lime juice and zest as well as coconut cream, maple syrup and the remaining teaspoon of coconut oil.
5. Blend until smooth and pour onto base.
6. Garnish the cake with shredded coconut and pop in the freezer to set.
7. To serve, remove from the freezer and allow to thaw slightly before cutting. Keep leftovers in freezer in an airtight container.

Recipe Notes

194 calories per serve

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