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.
RecipeSavants.comYou 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, RecipesVegetablesVegan,VegetarianMini Vegan Key Lime Icebox PiesPT20MServes 12
Ingredients:
1.5 Cups Pecan Halves0.75 Cup Unsweetened Coconut Flakes0.75 Cup Pitted Medjool Dates0.66 Tablespoons Coconut Oil0.5 Teaspoon Salt0.5 Cup Raw Agave Nectar2 Teaspoon Lime Zest3 Tablespoons Fresh Lime Juice2 Tablespoons Fresh Lemon Juice1 Teaspoon Vanilla Extract0.25 Pound Silken Tofu1 Ripe AvocadoPlace 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.