Raw Key lime tartlets

Raw Key Lime Tartlets
serves 6

Adapted from this recipe

Ingredients:

For the Crust:

1 cup walnuts or pecans
1 tablespoon coconut oil, melted
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract
pinch of sea salt

For the Filling:

1 cup raw cashews, or 1/2 cup raw cashew butter
3 tablespoons coconut oil, melted
3 tablespoons raw honey
1/4 cup fresh lime juice (key limes or regular)
1/2 teaspoon vanilla extract
pinch of sea salt

Directions:

Line a standard muffin tin with 6 parchment baking cups, and set aside.

To prepare the crust, pulse the walnuts or pecans in a mini food processor or blender, until a fine powder is formed. (Be careful not to over-process, as you don’t want it to become a nut butter.) Add in the melted coconut oil, maple syrup, vanilla extract and salt, and pulse again until a uniform dough is created.

Scoop the dough by a heaping tablespoon, and drop it into bottom of each of the 6 baking cup liners. Use your fingers to press the crusts down firmly, and place the pan in the freezer to set

Source: https://detoxinista.com/raw-key-lime-tartlets/

I made this recipe and used walnuts in the crust and cashews in the filling.  I processed the nuts in the food processor until they were tiny pieces almost butter.  These were delicious.  I will make again.  They are very filling and caloric dense due to being made with nuts.  Next time I probably don't need to make with cupcake liners because the crust is so greasy.  I will try to make them in the mini cupcake tin.  The regular cupcake size was too big for one serving.