
Key Lime Coconut Tarts
With Go Raw Sprouted Apple Cinnamon Granola
Vegan, Gluten Free
Ingredients:
- Crust:
- 1 1/2 cup Go Raw Sprouted Apple Cinnamon Granola
- 1/2 cup Dried Cranberries
- 1 Tbsp. Maple Syrup
- 1 tsp Coconut Oil
- 1 Tbsp. juiced Orange
- Pinch of Sea Salt
- 1 Tbsp. purified Water, as needed
- Filling
- 1 medium Hass Avocado, pitted and peeled
- 1⁄2 cup melted Coconut Milk
- 1⁄4 cup freshly squeezed Lime Juice
- 1⁄2 cup pure Maple Syrup
- 1 Tbsp. Coconut Oil, melted
- 1 tsp. Vanilla Extract
- Pinch Sea Salt
- 1 Tbsp. Lime Zest
- Garnish
- Go Raw Tangy Lime Coconut Crisps
- Serves 6-8
Directions:
- To make the crust, add the Go Raw Sprouted Apple Cinnamon Granola, dried cranberries, and sea salt to your food processor
- Add the oil and orange juice. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze. If they are not sticky enough, add a little water to the mixture, a little at a time, until they are sticky
- Oil the mini tart pan, with coconut oil
- Take a small ball full of mixture into your hands and press each ball down into the mini tart pan
- The recipe will make about 6-8 mini tarts. Place in the freezer to set. Start on your filling
- Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Remove mini tart crust from the freezer, add the filling into the mini tart crusts, use a spatula or inverted knife to make the top very smooth
- Add a piece of Go Raw Tangy Lime Coconut Crisps as a nice garnish, also sprinkle the lime zest onto each mini tart
- Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 1 hours. Serve chilled
- Tips:
- If you have more filling left over add it to a bowl, throw on some Go Raw Tangy Lime Coconut Crisps and Go Raw Sprouted Apple Cinnamon Granola to enjoy this healthy energy snack