You will not believe your taste buds when you try these easy key lime tarts! They are an ingenious blend of soft tofu and avocado, with a tart kiss of key lime juice. This eggless “custard” is nestled in a tender crust of toasted coconut, crushed almonds, and sweet dates. Then, place in the freezer to set. They are simple, quick, and vegan-friendly. Smart Recipes, Vegan,Vegetarian Recipes, Vegetables Recipes, Recipes Vegetables Vegan,Vegetarian Mini Vegan Key Lime Icebox Pies Mini Vegan Key Lime Icebox Pies Recipe | PT20M Serves 12 Ingredients: 1.5 Cups Pecan Halves 0.75 Cup Unsweetened Coconut Flakes 0.75 Cup Pitted Medjool Dates 0.66 Tablespoons Coconut Oil 0.5 Teaspoon Salt 0.5 Cup Raw Agave Nectar 2 Teaspoon Lime Zest 3 Tablespoons Fresh Lime Juice 2 Tablespoons Fresh Lemon Juice 1 Teaspoon Vanilla Extract 0.25 Pound Silken Tofu 1 Ripe Avocado Place 5-inch parchment paper squares into each of the 12 muffin cups. Blend pecans, dates, coconut, salt and 1 1/2 tablespoons coconut oil in a food processor. Divide the pecan mixture into each muffin cup. Press the mixture firmly into the cup against the bottom and the walls to form a crust. Refrigerate the muffin cups until the filling is prepared. Combine half cup coconut oil with all the remaining ingredients in a blender at high power. Blend for two minutes until it forms a smooth paste. Divide this mixture into the refrigerated crust muffin cups, about 2 1/2 tablespoons of filling per muffin cup. Chill the muffin cups again for two hours or until set. For service, remove the pies from the muffin tins, and discard parchment paper. Serve with vegan whipped cream.

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