With St.Patty’s Day right around the corner, I thought it to be only appropriate to share a green recipe.  I have always wanted to make a key lime pie in all the days of making desserts, and though I didn’t necessarily have key limes on hand, today’s mini lime tarts certainly did the trick. With a sweet, nutty crust, and a creamy filling that has just a light tang, these tarts are very similar to that of my Lemon Bars, minus the baking time, though if you wanted too, the filling would be great poured on the same sugar cookie crust.  Of course, if you have been following my blog for sometime now, it will not come as a surprise to find a combination of cricket and tigernut flour in the tart’s crust.  Personally, this has easily become my favorite replacement for nuts and seeds in no-bake recipes, as not only is it friendly those on the autoimmune-protocol, but it is also a great way to eat insects (yes, you heard me right), without even realizing it.  As a note, though I used small tart pans, you can easily make today’s recipe in a lined cupcake pan.  Overall, not only are these time tartlets naturally colored green, they also contain two vegetables (though avocado is technically a fruit)…Therefore, whether for a snack, or special treat, I know you will love this no-bake recipe on your St. Patty’s day.  If you are looking for another festive recipe, make sure and check out my Cinnamon Raisin Soda Bread as well.

No-Bake Paleo Lime Tartlets

Print Recipe

(Makes 3, 4 inch tartlets) 
Crust Ingredients

• 10 medjool dates
• 1/4 cup tigernut flour
• 1/4 cup cricket flour
• 1 tsp lime zest
• 1/4 tsp sea salt

Filling Ingredients

• 1 ripe avocado
• 1/2 cup white sweet potato chunks – boiled until fork tender
• 1/4 cup raw honey
• 1/4 cup lime juice (from 2-3 limes)
• 1 tbsp grass-fed gelatin
• 1 tbsp warm water
• 2 tsp lime zest
• 1/4 tsp sea salt

• Place dates in a bowl and soak in warm water until soft (about 10 minutes).
• Grease 3, 4 inch tartlet pans and set aside.
• Once partially soft, place dates in a food processor fitted with the “S” blade, pureeing until broken down into small pieces.
• Add in tigernut flour, cricket flour, sea salt, and lime zest, pulsing until a sticky dough has formed.
• Transfer 1/4 cup of the dough to each tart pan, smooth out with wet fingers until the crust is even and reaches all edges of the tart pans, and placing in the freezer to set while preparing the filling.
• Back in the food processor, puree boiled sweet potato, avocado, honey, lie juice, lime zest, and sea salt together until smooth.
• In a small bowl, mix together gelatin and warm water, adding to the food processor and pureeing until fully incorporated.
• Remove the tart pans from the freezer and scoop even amounts into each, smoothing out with the back of the spatula, and sprinkling with extra lime zest if desired.
• Place tart pans back in the fridge to set for at the least, 1 hour.
• Once set, pop the tarts are of their mold cut into desired slices and serve.