Raw Key Lime Tart

Here’s a little taste of summer for you. And my coconut obsession is still in full-swing, so this tart includes young coconut meat! YUM! This is the second raw key lime dessert recipe that I have created. They are both equally delicious, but I am partial to this one because it contains no agave or added sugar. Just dates, banana, and coconut for sweetness. The crust is also super-addictive! If you don’t have time to freeze the tart over night or if it’s too much of a hassle to cut it, you can layer the crust and filling in small cups or ramekins. If you’re a key lime fan, keep this recipe on hand for the next time you find some good-looking Thai coconuts! The combination of tart citrus and creamy, slightly sweet fresh coconut is unbeatable. Top it with berry sauce and it’s a knock-out dessert that will impress anyone!

Raw Key Lime Tart

Crust:

1 ½ c pecans

1 ½ c coconut flakes

5 fresh pitted dates

Pinch sea salt

Pulse  pecans, coconut, and salt in a food processor until finely ground, but not a powder. Add dates and process until mixture sticks together, about 20 seconds longer. Press into a tart pan, or a few tartlet pans, preferable with a removable bottom. A springform pan will work as well.

Filling:

Flesh from 2 large meaty young Thai coconut (reserve water for another use)

1 c soaked cashews

½ packed pitted soaked dates

1 banana

½ c kale

Juice from 3-4 limes (about 1/3 c)

Zest from 2 limes

Pinch of sea salt

2 tsp vanilla extract

A splash of date soaking liquid, if needed

Garnish: Fresh blueberries and coconut flakes

Blend the coconut flesh, dates, and lime juice until smooth. Add remaining ingredients and blend to form a thick puree. Pour on top of crust and freeze until solid. Cut while frozen. Serve semi-frozen with berry sauce, fresh blueberries, and coconut flakes.

Berry Sauce:

1 c your favorite berry (fresh or frozen)

½ c pitted dates (or less if the berries are very sweet), soaked until very soft

1 tsp vanilla extract

Blend in a high-speed blender until very smooth. Add a little water if the sauce is too thick to drizzle. Keep in mind that blueberries “gelatinize” when chilled. Refrigerate and serve with tart.