Before fall forces you to surrender completely to all things pumpkin, give summer one last hurrah with this refreshing Raw Key Lime Vanilla Bean Tart. Our Key Lime Tart has all the creamy goodness of the original but without the wheat, dairy, processed sugar, or eggs, so you can feel better about having that second slice (we won’t tell!).
We’ll be cleansing again soon (November 2 as a matter of fact), but until then we enjoy living an 80:20 Lifestyle. For more great recipes, habits, tips, and inspiration for how to continue living vibrantly long after the cleanse ends, be sure to check out our 80:20 Plan HERE.
With love and key lime bliss,
Raw Key Lime Vanilla Bean Tart
Yield: 10 servings
Ingredients for the crust:
- 2 cups raw, unsalted cashews
- ½ cup shredded, unsweetened coconut
- 1 cup dates, pitted
- 1/8 teaspoon sea salt
Ingredients for the filling:
- 1 large avocado, pitted and peeled
- 1 ½ cups raw cashews, soaked in water for at least 2 hours and drained
- ½ cup melted coconut oil
- ¼ cup freshly squeezed lime juice
- ½ cup maple syrup
- 1 vanilla bean, scraped
- Pinch sea salt
- 1 TB. lime zest
To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Whirl together until the ingredients are mixed and finely broken down sticking together when you squeeze a small handful. Press the crust ingredients evenly into the bottom of an oiled, 9-inch spring form pan.
To make the filling, using a high-speed blender blend together the avocado, cashews, coconut oil, lime juice, maple syrup, vanilla bean seeds, sea salt, and lime zest until smooth. Spread the filling over the crust using a spatula to make the top very smooth.
Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve with coconut whipped cream.