Raw Key Lime Vanilla Bean Tart

Before fall forces you to surrender completely to all things pumpkin, give summer one last hurrah with this refreshing Raw Key Lime Vanilla Bean Tart. Our Key Lime Tart has all the creamy goodness of the original but without the wheat, dairy, processed sugar, or eggs, so you can feel better about having that second slice (we won’t tell!).

Conscious Cleanse | Raw Key Lime Vanilla Bean Tart | www.consciouscleanse.com | #keylimetart #treatyoself #glutenfreedessert

We’ll be cleansing again soon (November 2 as a matter of fact), but until then we enjoy living an 80:20 Lifestyle. For more great recipes, habits, tips, and inspiration for how to continue living vibrantly long after the cleanse ends, be sure to check out our 80:20 Plan HERE.

With love and key lime bliss,

Raw Key Lime Vanilla Bean Tart

Yield: 10 servings

Ingredients for the crust:

  • 2 cups raw, unsalted cashews
  • ½ cup shredded, unsweetened coconut
  • 1 cup dates, pitted
  • 1/8 teaspoon sea salt

Ingredients for the filling:

  • 1 large avocado, pitted and peeled
  • 1 ½ cups raw cashews, soaked in water for at least 2 hours and drained
  • ½ cup melted coconut oil
  • ¼ cup freshly squeezed lime juice
  • ½ cup maple syrup
  • 1 vanilla bean, scraped
  • Pinch sea salt
  • 1 TB. lime zest

To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Whirl together until the ingredients are mixed and finely broken down sticking together when you squeeze a small handful. Press the crust ingredients evenly into the bottom of an oiled, 9-inch spring form pan.

To make the filling, using a high-speed blender blend together the avocado, cashews, coconut oil, lime juice, maple syrup, vanilla bean seeds, sea salt, and lime zest until smooth.  Spread the filling over the crust using a spatula to make the top very smooth.

Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve with coconut whipped cream.



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Showing 8 comments
  • jenny rothkopf

    This was good, even my 11 y.o. enjoyed the filling, but do not make unless you like coconut. The coconut in the crust is a tad overwhelming the first day, but mellows on subsequent days.

    • Jo and Jules

      Thanks for the feedback, Jenny! XO, Jo & Jules

  • Christy Wheeler

    Is there an ingredient I can use in the crust besides coconut? I HATE coconut!! Yuck! lol Anything I can substitute it with? Any info would be nice! Thanks!

  • Marilyn Nagel

    I made with regular limes and left the coconut out of the crust because just the coconut oil was enough coconut for me. Still came out great. It is hard to believe these ingredients came together so well.

    • Jo and Jules

      Thanks for the notes, Marilyn! We totally agree with regular limes. The flavors between regular and key limes are so similar and regular limes are easier to find. So glad you enjoyed the recipe! XO, Jo & Jules

  • Sharon

    What can I substitute for the nuts? I have a nut allergy so have to be creative.

    • Jo and Jules

      Hi Sharon, Thank you for reaching out! That’s a good question. We haven’t tried substituting anything this recipe. We’ve brainstormed and came up with a few ideas. Maybe substituting whole fat coconut milk for the cashews and coconut oil and then adding cassava or arrowroot flour would work. Or substituting sunflower seeds for the cashews. Again, we haven’t tried these ourselves so we can’t say how successful they are. If you do try it, please let us know. XO, J&J

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