No Bake Key Lime Fruit Tart
Prep time
Total time
The most perfect light dessert: A creamy, tart and satisfying key lime pie made whole with coconuts and fresh summer fruit. This recipe makes one large tart size pie plus 6 small tarts so you can enjoy for days.
  • >> Crust <<
  • 2.5 cups pecans (or sub for another seed or nut, such as walnut, sunflower or almond)
  • ½ cup of date paste (or 10 dates soaked in water and blended into a paste)
  • ½ cup coconut flakes
  • ½ tsp salt
  • 2 tsp coco oil
  • >> Filling <<
  • ¾ cup of coconut cream from one can of full fat coconut milk (scoop off just the hardened cream and save the liquid milk for smoothies or other recipes)
  • ½ cup macadamia nuts
  • 1 cup cashews, soaked for 4-6 hours (or overnight), then drained
  • 2 tbsp lime zest
  • 3 tbsp coconut oil
  • 4 tbsp lime juice
  • 2 tbsp lemon juice
  • 2 tsp maple syrup or date paste
  1. Add all crust ingredients to the food processor and mix until the mixture resembles a dough, holding form when squeezed. This usually takes 1-2 minutes.
  2. Line the tart pan and/or cupcake tins with parchment paper
  3. Divide the crust between the pans and press using your hands to create a compact layer. Set in the freezer to chill while you create your filling
  4. Add all filling ingredients to a blender and blend until creamy and smooth. Feel free to Taste and adjust the flavor as needed, to increase the tart add more lime and lemon zest/juicet, or more maple syrup for sweetness.
  5. Once blended, pour the filling on top of the crust and tap on counter a few times to release air bubbles. Top with a bit more lime zest.
  6. Place your creation back into the freezer while you prepare your fruit
  7. Cut fruit into varying shapes and sizes. Once cut up, remove your tart from the freezer and arrange the fruit on top.
  8. Place your dessert back into the freezer for 1-2 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
  9. It's best fresh (and won't last long!) but it will keep just fine in the freezer for up to 2 weeks.
Recipe by Julien Elizabeth at