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, and paleo and vegan-friendly.
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.