These vegan key lime avocado tartlets are so easy to make in a cupcake pan! Perfect picnic or barbecue treat. And bonus that they are so healthy – dairy-free, vegan, gluten-free and full of avocado-goodness! I once read that the avocado benefits every single body process!
Vegan Key Lime Avocado Tartlets (dairy-free, gluten-free)
I love bite-size desserts and snacks, don’t you? Especially for picnics or going to the beach or hiking.
These are fairly easy to pack, just freeze and store in an airtight container. You will want to level that peaky little pointy top you see here before freezing to be packable, haha.
I piped on the creamy batter using a frosting tip for photography purposes. But you don’t need instagram-worthy snacks on an outing, right?
Just healthy and energizing, and these deliver both!
About These Vegan Key Lime Avocado Tartlets
These tarts are basically almond flour (Of course I used Bob’s Red Mill brand), lime and the wonderful creamy avocado. That means they are full of protein, vitamin C and all the benefits of avocados.
How Healthy is Avocado
Actually I once read that there isn’t a body process that isn’t benefited by the avocado. Specifically it’s full of fiber, potassium (so important to most body processes), and most essential nutrients!
And the avocado delivers healthy fats that your body can’t make itself. These fats support cell membranes, nerve coverings, blood clotting, muscle movement and more!
No wonder we love the avocado.
How Healthy is Almond Flour
The no-bake crust is mostly almond flour. I really love almond flour. It’s becoming an increasingly popular alternative to traditional flours.
That’s because it add such nutrition to the recipe. And it’s more than perfect for a no-bake recipe.
It’s low in carbs, packed with nutrients and has a slightly sweet taste. I think it tastes like a cookie straight out of the bag!
Almond flour may also provide more health benefits than traditional wheat flour, such as reducing “bad” LDL cholesterol and insulin resistance. And it’s rich in vitamin E, and magnesium, two important nutrients for health.
I could almost say this is my favorite flour of Bob’s Red Mill, but I think I say that too often; he makes too many for one to have only one favorite, haha.
Oh and one more thing, do you absolutely need key limes? No! Just use regular limes and change the name, haha. Seriously, key limes are a bit sweeter, but they aren’t always available and a bit more expensive so feel free to be you!
How to Make Vegan Key Lime Avocado Tartlets
This recipe is for 12 mini tartlets made in a mini-cupcake pan with paper liners. But you can totally make 6 regular cupcake-size cups if you’d prefer.
They are super easy to clean up with paper liners in the pans. And they only take about 25 minutes plus chill time. Okay, well also not counting that you’d want to soak your cashews at least four hours or overnight to make them more digestible. You know the drill, haha.
On baking day, first melted your jar of coconut butter. I pop the jar without it’s lid into a pot of boiling water. And as soon as 1/4 cup has melted, I pour it into my measuring cup.
Put the lid back on the coconut butter. I don’t think open coconut butter jars have to be refrigerated but I could be wrong. If you know, let me know in comments. Oh, and a word from the wise. Do not microwave coconut butter, it will burn.
Next step, mix up the crust ingredients – I used a mini food processor but you can use a blender. I have a small blender jar for my blendtec. I mention small because the mixture is only about 1-2 cups for each the crust and filling. That small a mixture amount might not blend in a full-size blender.
Once you have a crumbly crust, press it into the cupcake paperliners. I actually made the sides rise so there was a cup. But you could just press it all on the bottom of each cup to create a two layer tart.
Put the pan of crust into the freezer while you make the filling.
Blend up the filling! You need to jostle the mixture a lot to get it to be creamy; I used my blendtec twister jar – it has a lid with two wings that you twist and turn while the blender blends – very very creamy results!
Taste-test as always! You might want it sweeter or more limey, so add what you’d like and spoon or pipe the mixture into your frozen cups. And freeze for to harden them.
You can keep them frozen for a month in an airtight container. And thaw them for about 10 minutes prior to eating.
I hope you love my tartletts! Perhaps share this image on pinterest..
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Vegan Key Lime Avocado Tartlets
- 1/2 cup cashews (You could substitute buckwheat groats to make it nut-free. )
- 1 avocados (peeled, pitted and chopped roughly)
- 1/4 cup coconut oil (melted)
- 1/4 cup lime juice (Each lime averages 2 tbsps of juice)
- 1 tbsp lemon juice (important to brighten the flavor)
- 2 tbsp maple syrup
- 2 tbsp lime zest (For sprinkling on top of final tartletts)
- Place the cashews in a 2-cup measuring cup and fill with water. Refrigerate covered overnight. The next day, discard the water, and rinse the cashews. Do the same thing to buckwheat groats if you use them instead to make the recipe nut-free.
- Juice and zest the limes.Line a 12-well mini cupcake pan with paper liners.
Make the Crust
- Blend or process ingredients into a mixture that is pressable. Press into each cupcake paper, pushing the mixture up the sides to create a "cup".Freeze these cups while you make the filling. If you want to be able to serve them without the paper liners, than actually let them freeze solid before you add the filling. Maybe an hour? Maybe two? Then peel them and put them back in the freezer while you make the filling.
Make the Filling
- Blend up all filling ingredients. I couldn't get the smooth texture you see in my image until I used a blendtec twister jar. Look that up; it's a normal small blender jar with a special lid that allows you to manually stir a mixture WHILE it is blending. You know, instead of taking off the lid and stirring and blending and taking off the lid and stirring and blending.
- Spoon or pipe the mixture into each cup. And dust with more lime zest and freeze!
- Store in an airtight container in the refrigerator for 3 days, or freeze in an airtight container for two months.
Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own. I do recommend you try Bob’s Red Mill products, you will be so inspired by all their healthy unique products!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.