Springtime always gets me excited for the freshest tastes and there are few things I find more energizing then the sweet zestiness of limes. I have a soft spot in my heart for key lime pie that stems from a sweet memory I have sharing a slice with my grandma in New York City. With a number of limes leftover from my Cinco De Mayo celebration (a party that included Tangy Lime Tacos + Spring Pickled Radishes), I got inspiration for my next creation: a No Bake Key Lime Fruit Tart.
I thought my lemon bar recipe took the cake as my best dessert, but I am far too ambitious to have that hold true for too long. And now I know I just can’t make that claim again because as people, we’re constantly growing, getting better at what we practice and recreating magic. At least that’s how I feel about my desserts anyway.
As per usual, I let my intuition take over with this recipe beginning at the grocery store. Strolling through the produce section I was drawn towards the variety of fresh fruits coming up: mango, raspberry, kiwi, blueberry and strawberry. And now I am oh, so happy to present these beautiful Key Lime Fruit Tarts. You will love so much about this recipe, but here are a few things to get you going: no bake, gluten free, vegan and sugar free plus the recipe is almost entirely customizable. You can layer on your favorite fruits and leave off what you don’t love. You’re also welcome to make this tart crust with any nut or seed you’re drawn to so if your diet doesn’t include pecans or walnuts, try sunflower seeds instead!
The most time consuming part of this recipe is soaking the cashews. The soaking helps to soften the cashews and make them easier to digest. It takes about 3-4 hours but is completely hands-off. The remaining magic happens in the food processor and blender. And that magic all starts with the crust, which is made up of only the best things. Pecans, dates, coconut and salt. That’s it!
Rather then baking this treat, you simply freeze to set. I made this dessert two ways: as one large tart + smaller tarts using a cupcake pan. To make removing and transporting easier, I cut out squares of parchment paper to place under the crust. When I was ready to go, they popped right out.
So if you’re ready to feel fresh and excited to enjoy the sweet without the sugar, get into your kitchen and try it out. If you try this recipe, share it with your tribe and let us know how it turned out! Leave a comment, share it and tag your picture #goodjuju on Instagram!
- >> 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
- 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.
- Line the tart pan and/or cupcake tins with parchment paper
- 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
- 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.
- 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.
- Place your creation back into the freezer while you prepare your fruit
- Cut fruit into varying shapes and sizes. Once cut up, remove your tart from the freezer and arrange the fruit on top.
- 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.
- It's best fresh (and won't last long!) but it will keep just fine in the freezer for up to 2 weeks.