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:

1. To make the crust, add the Go Raw Sprouted Apple Cinnamon Granola, dried cranberries, and sea salt to your food processor
2. 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
3. Oil the mini tart pan, with coconut oil
4. Take a small ball full of mixture into your hands and press each ball down into the mini tart pan
5. The recipe will make about 6-8 mini tarts. Place in the freezer to set. Start on your filling
6. 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
7. Add a piece of Go Raw Tangy Lime Coconut Crisps as a nice garnish, also sprinkle the lime zest onto each mini tart
8. 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
9. Tips:
10. 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