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Things that make my heart sing:
Cheesecake
Tart, citrusy dessert
Blueberries
Pillows of whipped cream
I will eat all of these everyday. Breakfast. Lunch. Afternoon snack. Dinner. Dessert. Bedtime snack. Do I eat a lot?
Don’t answer that.
Point is, creamy citrus desserts are my thang. Especially in the winter. I need bright flavors on cold gloomy days. And I know that I’m not alone. So let’s use dessert to cheer us up!
Hence, this lime-infused tart that borders on cheesecake (fist pump), and gets an over-the-top makeover from blueberries and coconut whipped cream (the only kind of whipped cream worth eating!)
Note: this is a tastier, fewer ingredient version of a raw key lime tart I made a couple years back. Nothing wrong with the original, but this one ROCKS and doesn’t require fresh coconut and other unnecessary ingredients =)
Raw Creamy Key Lime Tart – Recipe Redo
Crust Ingredients:
1 c raw almonds
1 c unsweetened coconut flakes
4-5 large Medjool dates
pinch sea salt and cinnamon
Filling Ingredients:
1 1/2 c raw cashews, soaked and drained
1/3 c fresh lime juice or 2 tbsp fresh lime juice + 2-3 drops lime vitality oil
Zest of 2 limes
Flesh from 1/4 large avocado
2/3 c small diced zucchini
1/3 c melted coconut oil (or cacao butter if you want it to stay firm at room temp)
1 tsp vanilla powder or extract
3-4 tbsp raw honey, or more, to taste
Method:
For the crust, in a food processor, blend everything but the dates until finely ground.
Add the dates and process until mixture resembles cookie dough. Add a splash of water if needed.
Transfer mixture to three 4-5 inch tart pans or a 6 inch springform pan. Refrigerate.
Combine all the filling ingredients in a high-speed blender and blend until smooth, scraping down the sides as needed.
Divide the filling between the crusts and smooth with a spatula.
Freeze for 4 hours or until solid. Then remove from pan(s). Thaw for 15-20 minutes before serving. Can be stored in the freezer for up to 3 months =)
Blueberry-Chia Whipped Cream (optional)
Puree 1 pint blueberries with 1 tbsp maple syrup.
Stir in 1 1/2 tbsp chia seeds and refrigerate for at least 2 hours. (Note: this will make more than you need. Spread extra on toast or stir into yogurt or oatmeal 🙂
Whip 1/2 c coconut cream until smooth and fluffy. (I use a hand mixer.) Fold 2-3 tbsp berry puree and 1/2 tsp vanilla extract into the cream. Pipe or spread over tarts just before serving.
Suggested toppings: fresh berries, coconut flakes
