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
Makes 2
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.
14 Comments
I haven't tried a raw crust yet, this little lime cake really strucked me, so i think i'll do it veery soon;)<br />
You totally should :)!
Looks amazing!! Love the bright green filling of the tart!
Thank you so much :)!
Have you ever considered opening up a vegan cafe and serving all of these amazing recipes? If you did, I'd have to seriously consider moving there just to be a regular!<br /><br />
I do not have the money or the resources at this time, but maybe someday. Thanks though :)!
Looks divine! It is one of my absolute fave cakes. Have a smiliar recipe on our blog. The best combination - cannot have enough!! ;) Thank you for your inspiration. Love your recipes!!!
Thank you so much :)! I am happy to share!
I don't have 4" tart pan bu I do have a 9", does this recipe work for that size pan or do I need to make adjustments
I would think that if you doubled the recipe it would work for a 9 inch but the filling might be a little thin, I know an 8 inch would work.
Welp, you've done it once again...delicious as usual!<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />
Thank you :)!
I only have powdered agar agar. Can't find flakes... Can I use substitute?
Use 1/3 of the amount and it will work.