No-Bake Lime Tarts with Almond Crust and Cashew Filling
These refreshing no-bake tarts feature a cinnamon-spiced almond flour crust filled with a silky cashew-lime cream. The bright citrus flavor makes them perfect for summer entertaining or when you want a light dessert without turning on the oven. Soaking the cashews overnight creates an incredibly smooth, almost cheesecake-like texture that sets beautifully in the refrigerator.
Ingredients
- 1 cup almond flour
- 4 dates, pitted
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 cup raw cashews, soaked in cold water for at least 4 hours or overnight
- ½ cup lime juice
- ⅓ cup coconut oil
- ¼ cup canned coconut milk
- ¼ cup maple syrup
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- 1
Lightly grease tart pans with coconut oil
- 2
Combine all crust ingredients and pulse until moistened and mixture sticks together
- 3
Press evenly along bottom and up sides of prepared pans and set aside
- 4
Combine all filling ingredients in food processor or blender
- 5
Blend on medium-high for about 2 minutes until mixture is silky smooth and creamy, scraping down sides as necessary
- 6
Taste and adjust maple syrup or lime juice if desired
- 7
Pour filling into prepared crust and smooth the top
- 8
Refrigerate for at least 1 hour to set before serving
Tips
Soak cashews overnight for the smoothest texture, or use hot water for 30 minutes if short on time
Add more coconut milk or lime juice if needed to help blending in less powerful blenders
Taste the filling before setting and adjust sweetness or tartness to your preference
Good to Know
Refrigerate for up to 1 week or freeze for longer storage
Can be made 1-2 days ahead, keeps well covered in refrigerator
Serve chilled directly from refrigerator
Common Mistakes
Don't skip soaking cashews or filling won't be smooth
Press crust firmly to prevent crumbling when serving
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make these without a food processor?
A high-powered blender works well for the filling. For the crust, finely chop dates and mix by hand, though texture may be less uniform.
How long do these need to set?
Minimum 1 hour in refrigerator, but 2-3 hours is better for firmer texture. They'll continue to firm up over time.
Can I freeze these tarts?
Yes, wrap well and freeze for up to 3 months. Thaw in refrigerator for several hours before serving.