Skip the oven and make a refreshing key lime tart that is perfect to keep in the freezer and pull out on the warm days to come.
There are so many lessons to be found in the kitchen. Lately I’m keeping to quick and simple recipes for the time being and this key lime tart comes together in a mere 15 minutes (after the limes are juiced). There’s a sweet walnut coconut date crust with a creamy key lime filling and the consistency is somewhere between ice cream and a silky smooth cheesecake. The sweetness of the crust is balanced by the slight tartness of the filling and the together the combination is quite remarkable. For those keeping to a particular diet, this one’s gluten-free, dairy-free, and refined-sugar free. It’s surprisingly rich and satisfying and one small slice keeps me perfectly happy. Since it’s best stored in the freezer, it’s a perfect make-ahead dessert for company and also nice for having stashed away for those sweet cravings. 
- Total Time: 15 minutes
- Yield: 1 9-inch tart 1x
Description
This no-bake key lime tart features a sweet walnut coconut date crust and a creamy, tart key lime filling, perfect for a refreshing dessert stored in the freezer.
Ingredients
- 1 1/4 cup walnuts
- 1/2 cup unsweetened shredded coconut
- 1/4 teaspoon fine grain sea salt
- 1 tablespoon maple syrup
- 1/2 cup pitted medjool dates (about 8 dates)
- 2 cups unsalted cashews (soaked for at least 4 hours and drained)
- 3/4 cup fresh key lime juice
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon vanilla extract
- 1 tablespoon lime zest
Instructions
- In the bowl of a food processor, pulse the walnuts, coconut, and salt together until the walnuts are finely ground, being careful not to over-process into nut butter.
- With the processor running, add the maple syrup and dates, one at a time, until the mixture holds together when pressed between your fingers.
- Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer while you prepare the filling.
- In a high-speed blender, combine the soaked cashews, key lime juice, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lime zest. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Freeze the tart for at least 4 hours or until firm.
- Before serving, let the tart sit at room temperature for about 10-15 minutes to soften slightly for easier slicing.
- Garnish with additional lime zest or slices if desired. Serve immediately.
Notes
Store the tart in the freezer and let it sit at room temperature for 10-15 minutes before serving for easier slicing. This dessert is gluten-free, dairy-free, and refined-sugar free, making it suitable for various dietary preferences. It’s a great make-ahead dessert for entertaining or to have on hand for sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18
- Sodium: 50
- Fat: 24
- Carbohydrates: 34
- Fiber: 4
- Protein: 6
- Cholesterol: 0
Frequently Asked Questions
Can I use a different nut for the crust instead of walnuts?
Yes, you can use pecans or almonds as a substitute for the walnuts in the crust.
What can I substitute for the dates in the crust if I don’t have any?
You can use medjool dates or maple syrup as alternatives, but if using syrup, adjust the amount of coconut to maintain the crust’s consistency.
Is there a way to make the key lime filling sweeter without adding sugar?
You can add more ripe bananas or a bit of pureed mango to the filling to enhance the sweetness naturally.
