Refreshing Lime Tart
I never get tired of praising raw cakes, and this one is among the best. Refreshing and absolutely delicious!
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Lime Tart
Crust:
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1 cup almonds
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1 cup soft dates
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3 tbsp coconut oil
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1/3 tsp sea salt
Method for Crust:
Place the almonds in a food processor and pulse until coarsely ground. Add the dates, coconut oil, and salt, then blend until the mixture is sticky and holds together when pressed between your fingers.
Press the mixture firmly into the base of a springform pan (about 20 cm in diameter) and place it in the fridge while preparing the filling.
Filling:
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2 cups cashews
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1/3 cup honey (or less, if you prefer)
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1/3 cup freshly squeezed lime juice (about 4 limes)
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1/3 cup melted coconut oil
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1 tbsp grated lime zest
Method for Filling:
Place all the ingredients in a blender and blend until silky smooth. This may take a little time, but it’s worth the effort to achieve a perfectly creamy texture.
Pour the filling over the crust and smooth the top.
Refrigerate for at least 4 hours (or overnight) to allow it to set.
Remove the tart from the fridge about 10-15 minutes before serving.
Garnish with lime slices, grated lime zest, or even coconut flakes. Enjoy!
Tips:
✅ Soak the cashews: Soak the cashews in water for 4-6 hours (or overnight) to achieve an extra silky filling. Drain and rinse well before blending.
✅ Balance the sweetness: If you prefer a less sweet tart, reduce the honey slightly and add a little extra lime juice for a fresher flavor.
✅ Freeze for convenience: This tart freezes well if you’d like to prepare it in advance. Simply take it out about 30 minutes before serving to allow it to soften perfectly.
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