When I think of desserts, descriptions such as rich, fattening, and satisfying come to mind and there is nothing better than a delicious citrusy treat to end a meal. This recipe I am thrilled to share with other Steemians delivers all the criteria of a regular dessert but this one is vegan, gluten-free and full of wholesome ingredients. Best of all, it is quick and simple to put together. Traditional Key Lime Tart is made with graham crackers, butter, sugar, key limes, condense milk and eggs. My version is made with:
Rolled Oats which are rich in antioxidants and provide a good source of carbohydrates and protein.
Almonds contain fiber, vitamin E and calcium. Source
Hemp seeds are a good source of protein and amnio acids.
Dates are high in fruit sugar, but they also contain fiber and some minerals. I like to use them as the main sweetener and the stickiness helps bind the crust together. Source
Coconut oil helps promote a healthy heart by increasing HDL and decreasing LDL cholesterol. Source
Maple syrup is a natural, unrefined sweetener so it has more nutrients than processed table sugar.
Avocados are full of heart-healthy monounsaturated fatty acids, plus they are a good source of potassium, fiber and vitamins.
Limes if you can't find fresh key limes, I like to substitute regular limes which work just as well instead of using bottled key lime juice.
Ingredients for the base
Yields four individual 3 inch tarts or one 8 inch springform pan.
- 1/4 cup gluten free old fashioned rolled oats
- 1/2 cup raw slivered almonds
- 1 1/2 tbsp hemp seeds
- 1 tbsp unsweetened shredded coconut
- 1/2 cup medjool dates (approximately 8 pieces) cut into smaller pieces.
- 1 tsp coconut oil, melted
- 2 tsp maple syrup or raw agave (if you want to keep the recipe raw)
Place the rolled oats, almonds, hemp seeds and shredded coconut into the food processor. Using the pulse button, blitz the ingredients until coarse powder. Dump the contents into a small bowl. There is no need to wash the food processor bowl. Add in the dates and blend until they turn into a paste. Once the dates are processed into a paste, mix in the oat mixture, melted coconut oil and maple syrup or raw agave (if using). Pulse for a few seconds until mixture comes together. Take the ring molds or tart pan and lightly coat with grease spray or vegetable oil which will help with the ease of the removal of the finished tart. Place the greased ring molds onto a parchment lined sheet pan. Take approximately 2 tbsp of the mixture and place it into each individual mold. Press firmly and evenly covering just the bottom of the ring molds. The base should be about 1/4 inch thick. Set aside while you prepare the filling.
Ingredients for the filling
- 2 large avocados
- 1/2 cup lime juice
- zest of 2 limes
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup or raw agave
Scoop out the flesh of the avocados and place them in the food processor. Add in the remaining ingredients and blend until smooth. Evenly divide the mixture into the prepared molds. Tap the sheet pan gently to smooth the tops of the tart. Place in the freezer for approximately 30 minutes or until the filling has set. The finished tarts can be wrapped and left in the freezer for up to one week.
To unmold the tarts, gently heat the sides of the mold with a warm wet towel and gently push the tarts up from the base. If the tarts are frozen, leave them in the refrigerator for 30 minutes before serving. The tarts should be served cold. I like mine semi frozen. To finish the tart you can it served with berries, fruit, sauces and or whipped coconut cream.
Thank you @healthsquared and @sweetsssj for promoting healthy awareness and I can't wait to try other dessert recipes from Steemit community.