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Raw Coconut-Lime Tarts

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If you know me, you know I love key-lime anything and everything! Borderline obsessed. I used to indulge in key-lime pie, cheesecake, ice-cream, whatever I could get my hands on. I didn't think about what it was made from, how would make me feel, nothing! One winter, my sister and I decided we were going to MAKE a key-lime cheesecake. Well, it took 3 packages of cream cheese, 2 cups of white sugar, a cookie crust... I remember we looked at each other with stunned faces and i knew we were both thinking.. "Whoa, That can't be healthy". We indulged in it anyway and it was delicious. Since starting my health journey, every time I see a key-lime tart.. or cheesecake.. it takes me back to that moment. It was just too much

I was flipping through Gwyneth Paltrow's book "It's All Easy" when I came across her recipe for key-lime tarts. The ingredients were simple and there was no baking involved. I was instantly inspired to make my own version.

Buck Naked Kitchen - Raw Coconut Lime Tarts 1

While I love the taste of traditional buttery/sugary tarts, these are made with whole natural ingredients and are just as great! They are packed with healthy fats like avocado, full-fat coconut milk, and coconut oil. Healthy fats are essential to brain health. Did you know that our brain tissue is made of nearly 60% fat? Healthy fats like coconut oil also play a role in boosting our immune systems and keep the largest organ of our body healthy. Our skin.

Buck Naked Kitchen - Raw Coconut Lime Tarts 2

In the original recipe, they use brown rice syrup as a sweetener for the crust. I personally love the caramel taste of medjool dates so thats the route I decided to take. If you don't have medjool dates, you could substitute 2 extra tablespoons of maple syrup or honey. I used my mini food processor to make the crust but you could use a vitamix as well. I added a heaping tablespoon to 8 regular sized muffin tins and lightly packed down, making the bottom layer a little thicker as this crust is a little more fragile than the regular type. I put the muffin tin in the freezer so the crust would set while I made the filling.

Buck Naked Kitchen - Raw Coconut Lime Tarts 3

For the filling, I added a avocado to the coconut. This is optional but I loved the light lime green colour it gave to the tarts.  Make sure to whisk the avocado as smooth as possible before adding the solid coconut milk and honey. It will make it easier to incorporate if there are no lumps. I do not have a stand mixer with me here in Ottawa so I whisked everything by hand. Feel free to use your Kitchen Aid whisk attachment if you have one! 

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Raw Coconut-Lime Tarts

Makes 8 Tarts

Ingredients

For the Crust

  • 1/2 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 5 Medjool Dates, Pitted
  • 1 Tbsp Maple Syrup
  • 3 Tbsp Coconut Oil
  • Pinch of Sea Salt

For the Filling

  • 1 Ripe Avocado
  • 1 Can (400ml) Full Fat Coconut Milk, Left In The Fridge Overnight 
  • Zest & Juice of 2 Limes
  • 1 Tbsp maple syrup 
  • 1/2 tsp Vanilla Extract

Method

For the Crust

  1. Place all the crust ingredients in a mini food processor or Vitamix. pulse until combined.
  2. Divide the mixture into 8 wells of the muffin tin (about 1 heaping tbsp of mixture each).
  3. Using your fingers, press the mixture down and up the sides of the muffin wells to make a tart shell shape. 
  4. Place the tart shells into the freezer to set while you make the filling. 

For the Filling

  1. In a bowl, mash avocado as smooth as possible. 
  2. Add the solid portion of the coconut milk ONLY. Whisk until combined(this could take a couple minutes). You could also add both to the food processor for an extra creamy mousse. 
  3. Add zest, lime juice, raw honey and vanilla extract. Whisk until smooth. you should have a light whipped consistency. 

Assembly

  1. Remove the tart shells from the freezer and gently loosen the tarts with a butter knife. 
  2. Fill each tart shell with coconut-lime filling and refrigerate until ready to serve
  3. Before serving garnish with raspberries, bee pollen, or mint. 

Note: Keep in the fridge until ready to eat so they hold their shape.

1 comment


  • katie |

    looks amazing!!


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