Ingredients
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For the crust:
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1 cup gluten-free rolled oats
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1/2 cup melted coconut oil (from a solid state)
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1/4 cup maple syrup or honey
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2 tablespoons cacao powder
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1 teaspoon vanilla extract
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For the filling:
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1 can full-fat coconut milk (or beverage), chilled
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2 ripe medium-sized avocados, peeled and pitted
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1/4 cup plus 2 tablespoons unsweetened shredded coconut
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1/4 cup roughly chopped walnuts or pecans
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1/2 cup packed dates, pitted and roughly chopped
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1/4 cup unsweetened desiccated coconut
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Juice of 1/2 a lime
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Zest of 1/2 a lime
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1 teaspoon vanilla extract
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1 teaspoon sea salt
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Optional: 1/4 teaspoon cayenne pepper
Directions
Sub-Title: A decadent yet healthy twist on classic Key lime pie, made with creamy coconut milk and sweetened only with dates!
Ingredients:
For the crust:
1 cup gluten-free rolled oats
1/2 cup melted coconut oil (from a solid state)
1/4 cup maple syrup or honey
2 tablespoons cacao powder
1 teaspoon vanilla extract
For the filling:
1 can full-fat coconut milk (or beverage), chilled
2 ripe medium-sized avocados, peeled and pitted
1/4 cup plus 2 tablespoons unsweetened shredded coconut
1/4 cup roughly chopped walnuts or pecans
1/2 cup packed dates, pitted and roughly chopped
1/4 cup unsweetened desiccated coconut
Juice of 1/2 a lime
Zest of 1/2 a lime
1 teaspoon vanilla extract
1 teaspoon sea salt
Optional: 1/4 teaspoon cayenne pepper
Instructions:
1. For the crust: In a food processor, combine all the crust ingredients until well combined and sticking together when pressed between fingers. Press into the bottom of 6 silicone tartlet molds or a standard muffin tin lined with parchment paper. Place in the freezer while preparing the filling.
2. For the filling: Add the chilled coconut milk to a high-speed blender along with the other filling ingredients except for the optional cayenne pepper. Blend on high until completely smooth and creamy, scraping down the sides as necessary. If you’d like your tartlets spicier, add the cayenne pepper during the last minute of blending.
3. Pour the filling mixture evenly among the prepared tartlet molds, dividing it equally. Place back in the freezer for at least 2 hours or until firm.
4. To serve, remove the frozen tarts from the mold by gently pressing upward on the edges of the parchment paper. Garnish with additional coconut flakes, fresh berries, and mint leaves if desired. Enjoy immediately or store any leftovers in an air-tight container in the refrigerator for up to 3 days.
Note: The tart shells can also be baked using 1/2 a sheet pan method instead of the raw version. Simply preheat the oven to 350°F (175°C), line a sheet pan with parchment paper, spread the crust mixture onto the prepared pan, and press into place with the back of a spoon or your fingers. Bake for 10-12 minutes, or until lightly golden brown. Let cool completely before removing from the pan and placing them in the freezer to set.
Steps
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1
Done
|
For the crust: In a food processor, combine all the crust ingredients until well combined and sticking together when pressed between fingers. Press into the bottom of 6 silicone tartlet molds or a standard muffin tin lined with parchment paper. Place in the freezer while preparing the filling. |
|
2
Done
|
For the filling: Add the chilled coconut milk to a high-speed blender along with the other filling ingredients except for the optional cayenne pepper. Blend on high until completely smooth and creamy, scraping down the sides as necessary. If you'd like your tartlets spicier, add the cayenne pepper during the last minute of blending. |
|
3
Done
|
Pour the filling mixture evenly among the prepared tartlet molds, dividing it equally. Place back in the freezer for at least 2 hours or until firm. |
|
4
Done
|
To serve, remove the frozen tarts from the mold by gently pressing upward on the edges of the parchment paper. Garnish with additional coconut flakes, fresh berries, and mint leaves if desired. Enjoy immediately or store any leftovers in an air-tight container in the refrigerator for up to 3 days. Note: The tart shells can also be baked using 1/2 a sheet pan method instead of the raw version. Simply preheat the oven to 350°F (175°C), line a sheet pan with parchment paper, spread the crust mixture onto the prepared pan, and press into place with the back of a spoon or your fingers. Bake for 10-12 minutes, or until lightly golden brown. Let cool completely before removing from the pan and placing them in the freezer to set. |
