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No-Bake Lime Tarts (Gluten Free, Paleo + Vegan)

No-Bake Lime Tarts (Gluten Free, Paleo + Vegan)

No-Bake Lime Tarts (Gluten Free, Paleo + Vegan) is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , vegan

By
Prep Time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Yield: 3 Servings
Tags: Vegan
Health Score: 16 %

Ingredients:

1 cup

almond flour
1/4 cup

canned coconut milk
1 teaspoon

cinnamon
1/3 cup

coconut oil
2 tablespoons

coconut oil
4

dates
1/4 teaspoon

kosher salt
1/2 cup

lime juice
2 tablespoons

lime juice
1 tablespoon

lime zest
1 teaspoon

lime zest
1/4 cup

maple syrup
1 cup

raw cashews
1/4 teaspoon

sea salt
1 teaspoon

vanilla extract

Instructions:

  1. Lightly grease three 4 tart pans or one 9 tart pan with coconut oil.For the crust, combine all of the ingredients for the crust and pulse to combine, breaking up the dates, until its fully moistened and sticks together.Press evenly along the bottom and up the sides of your prepared pan/s. Set aside.In the same food processor or blender (no need to wash between), combine all of the ingredients in the filling. Turn the food processor or blender on medium-high and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lime juice to get it to blend smoothly if your blender isnt super high-powered. Once its smooth, taste and adjust the maple syrup or lime juice if desired, depending on your tastes.

  2. Pour the filling into the prepared crust and smooth the top.

  3. Place in the refrigerator for at least 1 hour to set before serving.

  4. Serve chilled, and keep any leftovers in the refrigerator for up to a week (or freezer for longer storage).

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.