Coconut & Key Lime Tartlets

PREP2 HRS 20 MIN
•
COOK  10 MIN

Remember to pre-soak your cashews for a smoother, creamier pie.

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Number of servings
2
Ingredients

Filling

1⁄8 cup (15g) raw cashews soaked in 1 cup water for 4 hours (or overnight)

1⁄8 cup (10g) coconut oil melted

1⁄8 cup (11ml) maple syrup (honey or rice malt syrup)

1⁄2 lime (or 6 key limes) zest and juice

Base

16 2⁄3g digestive biscuits

1⁄8 cup (10g) coconut oil at room temperature

Methodbased on 12 servings
1

Preheat oven to 190°C/fan 210°C/gas 5. Line two 6 hole muffin trays with muffin papers that over hang the edge for ease of removal.

2

To make the base, place biscuits in a food processor and blend to a fine crumb. Add coconut oil to processor and pulse until combined.

3

Divide biscuit mix between lined trays and press firmly into each case. Bake for 10 minutes or until golden.

4

Combine drained cashews, coconut oil, maple syrup, lime juice and most of the zest, reserving some to serve, in a food processor and blend on high until smooth.

5

Pour filling into tart cases, sprinkle over remaining zest and place in the freezer for 2 hours or until set.

6

Keep in an airtight container in the freezer for up to 2 weeks.

Nutritional Informationper serving

Energy (kJ)

762 kJ / 182 cals

Protein

2 g

Fat

14.7 g

Sat. Fat

10.3 g

Carbs

10.3 g

Sugar

5.1 g

Fiber

1.4 g

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