Raw Key Lime Tart

by Michelle on January 25, 2010

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Today Jessica and I made our first truly raw dessert from the book Raw for Dessert by Jennifer Cornbleet. It fills a full 9″ pie pan and is pretty easy to make, especially if you prepare the crust ahead of time (it will last for a month in a sealed container in the fridge).

For the crust you need 1 cup unsweetened shredded dry coconut, 6 pitted medjool dates, 1 cup raw walnuts, 1/4 tsp salt. Process all but the dates in a food processor and and once finely ground add the dates. Continue processing until the mixture sticks together. Press this crust mixture evenly onto the bottom and the sides of the pie pan.

To make the filling, combine 3 mashed avocados, 3/4 cup fresh lime juice (from about 3 limes), 3/4 cup light agave syrup, and 1/8 tsp salt in a blender and mix until smooth. Then add 1/2 cup melted coconut oil and blend once more. Pour the mixture into the pie/tart crust and chill for two hours before serving.

The tart is sweet and rich with a tangy lime flavor. I garnished it with some extra lime slices I had and was pleasantly surprised with how well the pie firmed up as it chilled in the fridge. The slices cut neatly and the pieces came out of the pan well (for the most part in one piece). I hope you enjoy this sweet treat if you give it a try!

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