blueberry key lime tart // raw

Since I lived in Key West for four years, I have certainly baked {and ate} my fair share of key lime pies.  I still crave a great slice of key lime pie once in a while. 

However, I am not baking the same sort of sugary, sweetened condensed milk concoctions I used to back in the day.

This is not to say that while I'm in Key West, I will not run around looking for the best piece of key lime pie.

It's just not what is going on in my kitchen these days.   

Now that you and I are both daydreaming about key lime pie .... let me turn our attention over here to my new favorite sweet and tart dessert. Raw blueberry key lime tarts. 

Yep, you heard me correctly. They're raw, they have key lime, they have blueberry, and they're my new favorite. 

Every wonder what happened if raw blueberries mated with fresh key limes? Well, I am going to tell you. Wonderfulness.  

Raw deserts are my fav.  You know why? Because I get to eat a tasty, sweet treat the way is was meant to be, and without worrying if I am going to fit into my skinny jeans the next day. 

I can enjoy an incredibly delicious, nutrient-dense dessert without post-dessert remorse.  

I can eat raw deserts and feel really good about what I am putting into my body, and what I am feeding the people I love.  And that is a wonderful thing. 

blueberry key lime tarts // raw

These delicious tarts are super easy to make, but take a little bit of prep time and fridge time.  Be sure to give yourself at least three hours to soak the cashews, or else you will not be able to get a smooth consistency from them which is crucial for these tarts. Also, you will need to let the tart set in the refrigerator for at least four hours before eating, so it is best to make this dessert the day before or in the morning.  Feel free to use regular limes if you cannot find key limes, and same goes for substituting different kinds of berries for blueberries.

4 tarts which can serve up to 8 people


For the crust:
1 cup of walnuts
1 cup of almonds
1/4 teaspoon of salt
1/4 teaspoon of allspice
1/4 cup of medjool dates

For the filling:
1 1/2 cups of cashews (soaked for a minimum of 3 hours)
1/3 cup of almond or hemp milk
the zest of 1 key lime
1/2 cup of key lime juice 
1/3 cup of maple syrup
1/4 cup of refined coconut oil
1/4 teaspoon of salt
2 cups of organic blueberries (I prefer frozen for this recipe) 


Start by making the crust:

  • In a high powered blender or food processor, blend the walnuts, almonds, salt and all spice until it becomes a fine consistency. Then add in the dates one by one until they have all been added and you have a sticky dough. 
  • Divide the mixture into four 4"x1" tart tins.  Then, press the mixture into the tin forming the crust. 
  • When you are done with all four, place them in the fridge until you are ready to fill them. 

Then, make the filling:

  • Drain the cashews after they have been soaking for at least three hours and place them in a blender or food processor along with the almond or hemp milk.  Blend until you have a thick paste. 
  • Then add the key lime zest, key lime juice, maple syrup, refined coconut oil, and salt.  Blend until everything is combined. 
  • Pour the mixture into a large bowl, and fold in the blueberries.  Keep folding in the blueberries until they are completely combined with the cashew mixture. 

Lastly, assemble the tarts and refrigerate:

  • Spoon the mixture into the crusts.  You should have just enough for all four tarts. 
  • Place the tarts in the refrigerator for at least 4 hours before serving.  They Will keep for around a week in the refrigerator.