Raw Key Lime Tarts

These tiny tarts are quick to make and present well at parties. If you're celebrating an event, you can even stick in some candles for those who can't/won't eat cake. It's amazing what some fresh squeezed lime juice mixed with avocado can do for a filling.

Adapted from Dr. Ben Kim

Crust Ingredients:
• 1-1/2 cups of shredded, dried unsweetened coconut
• 3/4 cup raw mix of nuts (macadamia, hazelnuts, walnuts, pecans, almonds or any combination)
• 1/4 cup of cashew nut butter
• 1/4 tsp fine sea salt

Filling Ingredients:
• 2 just-ripe avocados
• 4 Tbsp of freshly squeezed lime juice (zest peels for garnish)
• 2 tsp finely ground chia seeds
• 1/4 cup coconut nectar

Directions:
Lightly grease 5 individual tart pans with coconut oil (I use 3" pans with removable bottoms). Set aside.

Using a food processor, mix the nuts, coconut and sea salt. Add a few scoops of nut butter until it holds together somewhat like a "dough." Remove and press this crust mixture into the tart pans.

Next, process the avocado, lime juice, chia seeds and coconut nectar until very smooth. Spoon the mixture into the crusts and zest some lime on top for garnish.

Place into freezer for a couple hours until firm. Remove from the freezer 10 mins before serving.