Key Lime Tarts

Nothing tastes better then a slice of Key Lime Pie on a warm summer evening! I came up with these Key Lime Tarts that are gluten free, grain free and full of flavor so you don’t have to miss your key lime pie while staying healthy. The crust is made up of dates, pecans and coconut and is sweetened with maple syrup, and the filling has lots of lime and coconut cream and just the right amount of tartness. I make them in a muffin tin for the perfect size treat!

Ingredients:

For the crust:

1 cup dates, pitted and softened (let stand in hot water for a few minutes)

1 cup raw pecans

3/4 cup almond flour

1/4 cup maple syrup

1/2 cup shredded coconut

1/2 tsp sea salt

coconut oil for greasing

For the Filling:

2 eggs + 1 egg yolk

1/2 cup fresh squeezed lime juice (I used mostly key limes and some regular limes too!)

zest from 1 lime

1/4 cup maple syrup

1/2 cup coconut cream (or use the top of coconut milk and just scoop out the thick part)

1 tsp vanilla extract

1/4 cup cassava flour or tapioca flour

Coconut Cream Topping (optional):

1 can coconut cream

2 tbsp maple syrup

1 tsp pure vanilla extract

pinch of sea salt

Directions:

Preheat oven to 350 degrees. Grease a 12 cup muffin pan with coconut oil.

For the crust: Combine all ingredients in a food processor and mix until it forms a ball and well incorporated. The crust will be sticky. Press a small amount of the crust mixture into the bottom of each muffin tin, dividing evenly, and pressing it slightly up the sides. Set aside.

For the filling: Combine all ingredients in a food processor and mix well until smooth. Pour filling into each muffin cup, on top of the crust, dividing evenly. Bake in the oven for 15 minutes. Check the tarts after 15 minutes and if the tops are getting brown, cover loosely with foil. The tarts will be done when the center is no longer jiggly.

Remove from oven and set aside to cool. Use a knife to slide around the edge of each muffin cup to remove the tarts. Garnish with fresh lime. Enjoy!