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Sarah’s Raw Key Lime Coconut Tarts

Sarah Britton

In season now

Serves: 6

Prep time: 10 mins + 2 hours chilling time

Cook time: No cook



1 cup / 140g raw nuts (almonds and pecans are best), soaked for 8 hours if possible

5 tablespoons unsweetened shredded coconut

1 cup / 150g dates (about 7 large dates), preferably Medjool

A few pinches of fine sea salt


3 ripe avocados, pitted, flesh scooped from their skins

1/4 cup / 60ml pure maple syrup or raw honey, or more if desired

1 1/2 tablespoons coconut oil, melted

1/4 cup / 60ml freshly squeezed lime juice, or more if desired

2 pinches fine sea salt

Grated zest of 1 (organic) lime

Veg Portions / Serving: 1


Kitchen Ninja

Recipe taken from My New Roots by Sarah Britton.

Traditional key lime pie is silky smooth, creamy, and rich, and so is this one. But would you believe that avocados are the star of the show here? Since they are a vivid green, I thought that flavouring avocados with fresh lime to become a tart filling would be just the ticket. Bingo: all the creamy qualities of avocados with the sweet-tart charm of citrus. The recipe for the filling is merely a guide, so adjust the amounts of sweetness and sourness to your liking.


Make the crust: Pulse the nuts in a food processor until chunky. Add the coconut, dates, and salt, and continue to pulse until the nuts and dates form a solid mass when squeezed together.

Line a 6-cup muffin tin with plastic wrap. Divide the crust mixture into 6 golf-ball-size portions and press one into each muffin cup, pressing up the sides as well, to create a tart shell.

Put the muffin tin in the freezer to let the crusts harden for at least 1 hour.

When you are ready to fill the tart shells, pull up the edges of the plastic wrap to remove the tart shells from the muffin tin.

Make the filling: Put the avocados, maple syrup, coconut oil, lime juice, and salt in a food processor and blend on the highest setting until smooth. Taste for sweetness and add more sweetener if necessary. If the avocados are overripe, add more lime juice to taste.

Spoon the filling into the tart shells and sprinkle the lime zest on top. Return to the muffin tin for storing and put in the freezer for at least 2 hours.

Remove the tarts from the freezer 15 to 20 minutes before serving.

Kids in the kitchen:

Kids can really own this recipe. Measure out ingredients for younger children, then have them blitz the crust and filling ingredients, press the crust mixture into the muffin tin and spoon the filling in.

Sarah Britton

Sarah has been blogging over at My New Roots since 2007 about holistic nutrition, plant-based recipes and fun in the kitchen. Her book, My New Roots, is available now.

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