Healthy twist on the key lime classic
Winters in Wisconsin can be long, cold, and kind of depressing, am I right? I will find any reason to bring a little warmth and sun into my daily routine to make winter a little bit easier. What better way than by making a delicious, zesty, and bright dessert? Let’s pull out our little drink umbrellas and play your favorite summer playlist! It’s time for Key Lime Tart!
I love everything lime!
Especially key lime pie! One thing that is great about this tart, is it’s a healthier version of its predecessor. The tart is dairy free and easily gluten free by using this Kinnikinnick mix for the crust. This dessert has been tested and verified to be delicious, not only by my kiddos and Logan, but neighbors as well!
I have found the best crust is using Kodiak Honey Bear Bites. You can blend the crackers up or smash the crackers using a Ziplock bag, cutting board, and large spoon. If you need gluten free, sub out the Kodiak Honey Bear Bites for your favorite gluten free graham cracker. For dairy free crust, you can use dairy free butter or coconut oil instead of butter.
My pie filling is a little different from the typical cream base, I use cashews, coconut milk, and maple syrup to create the filling. The key is to start softening the cashews by soaking them in boiling water for about 15 minutes prior to blending.
This recipe calls for using key lime juice, but you can use regular limes as well. Did you know there is a difference in limes? Key limes are smaller and more spherical. There isn’t too much of a taste difference, but to get the authentic flavor, stick with the key limes.
When it’s time to serve, add some lime wedges, lime zest, or extra cracker crust to the top for added flair.
Bust open some rum, add your little drink umbrella, and slice up a piece of key lime tart for the taste of the tropics and escape the winter wonderland outside for a few minutes!
I hope you enjoy this delicious treat and would love to hear your thoughts! Check out our great dessert recipes that tested and approved! Or at least, your fun kitchen recipe ideas for a mini escape from winter.
Key Lime Tart
Equipment
- Food Processor or Blender
Ingredients
Tart Crust
- 2 cups Kodiak Honey Bear Bites (or any gluten free graham cracker) (1 1/2 cups crushed)
- 1/2 cup butter (for dairy free use coconut oil or dairy free butter) melted
- 1/4 cup sugar
Key Lime Filling
- 1/2 cup raw cashews
- 6 tablespoons full-fat coconut milk (solidified cream at top of can*)
- 2 tablespoons maple syrup
- 1/4 cup key lime juice (or lime juice)
- 1 tablespoon zest of key lime (about 2 key limes or 1 regular lime)
- 1/2 teaspoon matcha powder or drop of green food coloring for coloring (optional)
Instructions
- Preheat your oven to 350 degrees.
- Soften your cashews for the tart filling. Soak your cashews in boiling water for about 15 minutes, then drain.
- Put 2 cups of Kodiak Honey Bear Bites into food processor and process into crumbs (should have 1 1/2 cups of crumbs).
- In a large bowl, mix the crushed bear bites, melted butter, and sugar until combined.
- Press the mixture into a greased 9" springform pan. You can also use a tart pan or a pie pan.
- Bake for 8-10 minutes or until golden and then let cool.
- While the crust is baking, start the key lime filling. Add cashews into a blender or food processor with coconut milk, maple syrup, lime juice, lime zest, and (optional) matcha powder or food coloring.
- Blend until completely smooth.
- Pour the filling on top of the cooled crust and refrigerate for 2 hours before eating.
- Enjoy!
