Mini Key Lime Tarts

This is a great lime-lover’s dessert.

And you don’t need to feel guilty, not for a second and not just because they’re full of super foods, but simply because they’re so cute and lady like. They work great to satisfy a craving for key lime pie or even ice cream.

Creamy, chewy, and smooth.

I am obsessed with the crust. The base or crust of this dessert is made up of only nuts, dates, and organic vanilla extract. Only 3 different ingredients! You can literally do so much with it, so don’t just limit yourself to only this recipe. I take any leftovers and roll them into a ball and enjoy as a quick snack.

A zingy, zesty and oh so delicious treat.

Mini Key Lime Tarts

For the Crust:
1 cup walnuts or pecans or a mix of both
3/4 cup medjool dates, pitted
1 teaspoon vanilla extract
pinch of sea salt

For the Filling:
1 cup raw cashews
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
¼ cup fresh lime juice (use key limes if you can find them!)
1 teaspoon vanilla extract
pinch of sea salt
Garnish: lime zest

For the crust:
Pulse the dates, walnuts/pecans, vanilla and salt in a food processor until a uniform dough is created. Scoop the dough by a tablespoon and drop it into the bottom of each of the 24 mini muffin cups. Use your fingers to press the crusts down firmly, and place the pan in the freezer to set.

For the filling:
Place the cashews in a high speed blender and blend until a creamy cashew butter texture is formed. Add in the rest of the filling ingredients, and blend until a very smooth batter is achieved. Adjust flavors to taste.

Remove the pan of crusts from the freezer, and divide the filling batter evenly among the 24 mini cups. Return to the freezer to set for at least 3 hours before serving, or until they are completely firm. Garnish with lime zest.

Serve directly from the freezer for best texture, and keep any leftovers in the freezer.