Key Lime Tart
A healthy twist on the classic key lime pie.
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!
Video
Notes
*I just scoop the solidified cream at the top of the can into the blender. It will be about 6 Tbsp, but I don't usually measure