Raw Little Key Lime Tart with Strawberry Lime Ice Cream
I had a bunch of extra limes left over from something I had made, and I thought that some sort of lime pie or tart sounded wonderful. However, I did not want to make a big pie, as I would be enjoying it myself, so I decided on a mini one!
Raw Little Key Lime Tarts with Strawberry Lime Ice Cream
6-8 medjool dates, pitted
1/4 tsp sea salt
1/4 cup plus 2 Tbsp very hot filtered water
1 Tbsp raw coconut oil
a few spinach leaves (to tint green)
Raw Strawberry Lime Ice Cream (recipe follows)
To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into 2 4 inch removanle bottom tart pans sprayed with non-stick spray. Place in the freezer while you prepare the curd.
For the curd, place the agar in the hot water in a bowl, and stir to dissolve. Once dissolved, let cool to room temperature and add other ingredients. Pour into a blender and blend until smooth. Pour into the prepared crusts and place in the fridge for about 4-6 hours or until set and chilled. Once chilled, garnish with a lime slice, and serve with raw strawberry lime ice cream.
Makes about 5 cups
1/2 cup lime juice
1/2 cup fresh coconut water (or filtered water)
2 cups raw cashews, soaked overnight and drained
2 cups young coconut meat, chopped
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 cups organic strawberries
Add lime juice and coconut water to a food processor, along with zest, cashews, coconut meat, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Add the berries and process until smooth. Pour the mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.