Imagine a dessert that transports you to a sunny beach with just one bite - our Vegan Key Lime Pie Tarts are exactly that magical culinary escape! These creamy, tangy, and utterly irresistible mini tarts prove that plant-based desserts can be just as decadent and delicious as traditional treats. With a perfectly crisp graham cracker crust and a silky smooth lime filling, these tarts are about to become your new obsession - no dairy, no eggs, and absolutely no compromise on flavor!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 tarts
Ingredients
- 1 ½ cups graham cracker crumbs
- �
- � cup coconut oil, melted
- 2 tbsp sugar
- 1 cup cashews, soaked
- ½ cup coconut cream
- ½ cup key lime juice
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Soak cashews in hot water for at least 1 hour prior to preparing the filling to ensure a smooth, creamy texture.
- Preheat the oven to 350°F (175°C). Prepare a muffin tin by lightly greasing with coconut oil or lining with parchment paper cups.
- In a medium mixing bowl, combine graham cracker crumbs, melted coconut oil, and sugar. Mix thoroughly until the crumbs are evenly coated and can hold together when pressed.
- Press the graham cracker mixture firmly into the bottom and sides of each muffin tin cavity, creating a compact crust. Use the back of a spoon or your fingers to ensure an even layer.
- Bake the crusts for 10-12 minutes until they turn golden brown. Remove from oven and let cool completely at room temperature.
- Drain and rinse the soaked cashews thoroughly. Add cashews, coconut cream, key lime juice, maple syrup, and vanilla extract to a high-speed blender.
- Blend the filling ingredients on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed.
- Pour the lime filling evenly into the cooled graham cracker crusts, leaving a small amount of space at the top.
- Refrigerate the tarts for at least 4 hours or overnight to allow the filling to set completely and develop a rich, creamy texture.
- Before serving, garnish with lime zest, coconut whipped cream, or fresh mint leaves if desired. Serve chilled.
Tips
- Cashew Soaking is Key: Make sure to soak cashews for at least an hour in hot water. This ensures a super smooth and creamy filling without any graininess.
- Crust Consistency Matters: When mixing the graham cracker crust, press the mixture firmly into the muffin tin. The goal is a compact, even layer that will hold together beautifully.
- Blending Technique: When making the filling, blend on high speed and scrape down the sides to guarantee a completely smooth texture.
- Chilling is Crucial: Allow the tarts to set in the refrigerator for at least 4 hours. Overnight is even better for developing deep, rich flavors.
- Optional Garnish: Elevate your tarts with lime zest, a dollop of coconut whipped cream, or a fresh mint leaf for that Instagram-worthy presentation.Pro tip: These tarts can be made ahead of time and stored in the refrigerator for up to 5 days, making them perfect for meal prep or entertaining!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 0mg
