These raw mini key lime tarts are sweet, refreshing and made from healthy and wholesome ingredients. These no-bake treats are made with nutritious things like creamy avocado, lime juice, coconut oil, dates and nuts. They are gluten-free, free of refined sugar, paleo and vegan-friendly and SO tasty!
This recipe is a super simple fave. You simply blend the ingredients, freeze and enjoy. It makes the perfect refreshing and healthy summer treat and totally kid-friendly!
What Makes These Treats Healthy
These mini lime tarts are made from real food ingredients that are minimally processed. They are full of healthy fats, refined sugar free and so simple!
Both avocados and dates are great sources of potassium. Potassium is an important electrolyte that plays a significant role in blood pressure regulation and muscle contraction. Avocados are also sources of vitamin K, vitamin C, folate, vitamin E, riboflavin, niacin, and pantothenic acid.
Lime juice is particularly high in vitamin C which is a powerful antioxidant and can help support the immune system and neutralize free radicals to prevent oxidative damage.
Are These Mini Tarts Appropriate For A Raw Vegan Diet?
I call this treat "raw" because none of the ingredients are cooked in this recipe, but is it appropriate for a raw vegan diet?
Yes, depending on the type of maple syrup used. Maple syrup is the only ingredient that is not considered "raw" because it is generally heated during processing. If following a strict raw diet, you can source raw maple syrup to be used in this recipe. Maple syrup in it's raw form would be appropriate for this diet type.
Is This Recipe Paleo?
Yes! This recipe is paleo-friendly. The filling is sweet and creamy, but still dairy and refined sugar free! The creaminess is courtesy of the avocados and coconut oil and the sweetness is from real maple syrup. The crust is grain-free and made from ground nuts and dates.
The Difference Between Key Limes and Regular Limes
The size is the most noticeable difference between key limes and regular limes. Key limes are significantly smaller and also contain small seeds.
When it comes to flavor, key limes tend to be a tangy-sweet while regular limes are more tangy-bitter. Key limes are also thought to more aromatic.
In addition, they are grown in different parts of the world. Key limes are most commonly grown in the Caribbean, parts of Africa and America (like the Florida Keys). Regular limes are generally grown in certain regions of Asian.
When it comes to availability, key limes are generally harder to find. For this recipe, both key lime juice or regular lime juice will work fine. The end result will be similar.
How To Make These No-Bake Mini Lime Tarts
In order to make this recipe you will need the following pieces of equipment:
- High powdered blender or food processor (here is the one I use)
- Mini silicone muffin tin with 24 wells
To begin, process ingredients for the crust in a high powdered food processor for about 1 minute or until a sticky dough begins to form. Divide the dough among the wells in the silicone muffin tin. Press it down on the bottom creating a well with your fingers.
For the filling: Melt coconut oil and allow to cool to almost room temperature. Add all the filling ingredients in the clean basin of the food processor. Blend for about 30 seconds, or until the filling is smooth and lump-free.
Spoon the filling into each of the wells on top of the "crust". Each well will take about 1 heaped tablespoon. Place the filled muffin tin in the freezer for at least 30 minutes to harden.
How To Store This Recipe
Store leftovers in an airtight container in the freezer. These tarts will stay fresh for at least several weeks when stored properly. Just pull from the freezer and allow to sit at room temperature to soften for about 10 minutes before enjoying.
Recipe Tips
- If your dates are kind of dry, you may need to add about a tablespoon of hot water when processing to get it to stick together enough to form a dough. You could also soak the dates in hot water for about 10 minutes before using them. Just be sure to drain and discard the excess water.
- Ripe avocados are super important for this recipe! Unripe avocado will result in a "green" tasting filling and won't blend as smooth and creamy. You can use store bought pureed or smashed avocado. Just make sure the ingredients are only avocado (or avocados and salt and then reduce or omit the salt used in the filling).
Related Recipes
- Peanut Butter Chia Protein Balls
- Healthy Dairy-Free Peanut Butter Fudge
- Key Lime Energy Balls
- Chia Spiced Protein Balls
Did you try these Raw Mini Key Lime Tarts? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Raw Mini Key Lime Tarts
Equipment
- Food processor or high powdered blender
- Mini silicone muffin tin (24 wells)
Ingredients
Crust
- 1 ½ cup Pecans
- 12 Medjool dates with pits Remove pits before blending
- ½ tsp Salt
- 1 ½ tsp Vanilla extract
- ½ tsp Cinnamon
Filling
- 1 cup Ripe mashed avocado (228 grams)
- ½ cup Maple syrup
- ⅓ cup Lime juice Key lime or regular
- ⅛ tsp Salt
- 1 tsp Vanilla extract
- ½ cup Extra virgin coconut oil
Instructions
Crust
- Process ingredients for the crust in a high powdered food processor for about 1 minute or until a sticky dough begins to form. If your dates are kind of dry, you may need to add about a tablespoon of hot water to get it to become sticky and form a dough.
- Divide the dough among the wells in a 24 count silicone mini muffin tin. Using clean hands, flatten out the dough on the bottom of each well. Work the dough up the sides slightly.
- Place in the fridge while you prepare the filling.
Filling
- Melt coconut oil and allow to cool to almost room temperature but not to harden.
- Clean the food processor and add all ingredients for the filling to it.
- Blend for about 30 seconds or until the mixture becomes a smooth even color without chunks.
- Spoon the filling into each of the wells on top of the "crust". Each well will take about 1 heaped tablespoon.
- Place in the freezer for at least an hour to harden. Pull from the freezer and allow the tart to sit at room temperature for 5-10 minutes to soften before enjoying.
- Store leftovers in an airtight container in the freezer.
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