Mini Key Lime Tarts

VG - GF - RF - OF
Serving Size:

These simple and decadent no-bake key lime tarts are perfect to keep you and your kitchen cool on a hot summer day! The creamy cashew coconut filling mixed with tart key limes make this quick dessert indulgent and refreshing.


  • 1 cup almond flour
  • ½ cup walnuts
  • 6 pitted dates
  • 2 tbsp key lime juice
  • 1 key lime zested


  • 1 cup raw cashews (soaked overnight)* 
  • ½ cup coconut cream
  • ¼ cup key lime juice (juice from about 10 key limes)
  • ¼ cup maple syrup 
  • 1 tsp vanilla 
  • Zest from about 3 key limes

Serving Suggestion:

How To:

  1. In a food processor or high speed blender combine all ingredients for crust and process until a dough forms. 
  2. Line 6 mini tart pans with parchment paper or use a mini tart silicone mold. Divide crust between the pans and press down evenly to achieve a uniform crust. 
  3. Set the crust in the freezer to cool for about 15-20 minutes. 
  4. No need to clean the blender or food processor! Add all filling ingredients to the blender and blend until creamy and smooth.
  5. Take the crust out of the freezer and fill with key lime filling. Chill and let set for at least 2 hours. 
  6. Top tarts with extra lime zest and fresh fruit, I used passion fruit which was delicious!
  7. Store in the fridge for up to 3 days or keep in the freezer and let thaw for about 30 minutes before serving.

a sip

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