Gluten-Free, Vegan Key Lime Tart
If you decide to keep the crust raw (like I did), I'll warn you that scooping the slices out of the pan can be a little tricky... I like the consistency of the no-bake crust, it tastes kind of like cookie dough! You just won't have that perfect looking slice since the crust mashes when you're scooping a slice out of the pan - but it still tastes delish! Lastly, you'll have to plan ahead before making this tart since it requires overnight freezing. Enjoy!
Gluten-Free, Vegan Key Lime Tart
by Sarah Farsh - June 21, 2015
- Crust:
- 3 cups almond flour
- 1/2 cup oats
- 1 tsp cinnamon
- 1/4 cup Truvia, brown sugar blend
- 1/4 cup maple syrup
- splash water
- Filling:
- 1 hass avocado
- 1 block, extra firm tofu
- 1/2 cup Truvia, brown sugar blend
- Juice of 4 limes
- Zest of 2 limes
- 1 tsp vanilla
- Optional:
- Top with Light So Delicious Coco Whip
In a food processor, combine almond flour, oats, cinnamon, truvia, maple syrup and splash of water together. This should be a REALLY sticky "dough". Scoop out the dough into a tart pan, and spread out using your fingers. It helps if you keep your hands wet with water. You can either bake this crust in the oven for 25 minutes on 350, or keep it raw and skip the baking part. In a VitaMix or high powered blender, blend together avocado, tofu, truvia, lime juice, lime zest and vanilla until it becomes a cream. Poor lime cream into tart and place in freezer overnight. If you baked your tart crust, you should let your pie cool in the refrigerator 1 hour before serving. If you did not bake your tart, you'll need to slice out your servings while it's still very frozen - and don't expect perfect pie slices :) Top with So Delicious Coco Whip and enjoy!
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