These vegan key lime avocado tartlets are so easy to make in a cupcake pan! 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!
¼cuplime juice(Each lime averages 2 tbsps of juice)
1tablespoonlemon juice(important to brighten the flavor)
2 tablespoonmaple syrup
2tablespoonlime zest(For sprinkling on top of final tartletts)
Instructions
Prep
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!
Storage
Store in an airtight container in the refrigerator for 3 days, or freeze in an airtight container for two months.