Leftover Makeover Mother's Day Edition: Key Lime Tart For Two

On Wednesday, I shared a delicious Key Lime Coconut Cashew Butter recipe with you. Tart and sweet, it's makes a great fruit dip or breakfast topping.

But what about a creamy layer to a super quick and easy tart-for-two? Put this recipe in an adorable mini dish and it makes the perfect personal Mother's Day treat for the special lady in your life.

Key Lime Tart For Two

Top Layer:
1/4 cup Key Lime Coconut Cashew Butter (recipe found here)

Crust:
1/3 cup pecans
2 tablespoons shelled pistachios
2 dates
1 teaspoon coconut oil, melted and slightly cooled
1/2 teaspoon cinnamon
pinch of salt
1/2 teaspoon vanilla extract

To make the crust, blend all ingredients in a food processor until it forms a sticky consistency.

In a 3x5 ramekin (I found mine here), smooth crust into an even layer. Let chill in freezer for at least 30 minutes.

Take prepared crust out of freezer and add 1/4 cup pre-made cashew butter on top, smoothing evenly. 

Top with chopped pecans, pistachios and/or lime zest. This recipe tastes best chilled, so keep it in the fridge until ready to serve. 


Wishing all the mothers out there a lovely day filled with awesome people, delicious food and your favorite me-time activities! Happy Mother's Day!

Key Lime Coconut Cashew Butter

I'm a big fan of cashews. They're kind of every vegan's best friend, am I right? Soak those babies overnight and they will transform into a creamy cheese to add to your lasagna or a filling for your favorite pie with very little effort. What's not to love?

So when I thought about creating a recipe starring this magical little nut, I knew I wanted it to highlight the sunnier days ahead as well as inspire some double dipping at your next outdoor party. I don't mean to brag but I think I succeeded on both accounts.

1 cup raw cashews, soaked overnight 
3-4 Medjool dates, soaked for an hour
1 1/2 tablespoon unsweetened shredded coconut
3 tablespoons lime juice
1 tablespoon coconut milk or coconut cream
1 teaspoon coconut oil, melted and slightly cooled
1/2 - 1 teaspoon lime zest

After soaking, rinse cashews and dates well.

In a food processor, blend cashews, dates and shredded coconut until smooth. Add in the rest of ingredients and process until just combined. The end result should be a thick and creamy consistency, in-between a nut butter and a cream.

Serve with your choice of fresh fruit, graham crackers, pretzels, etc. and dip away!

Makes 1 cup cashew butter

This would also be amazing as a topping for your favorite oatmeal or waffle recipe. I can't wait to try it on top of my pumpkin pancakes tomorrow morning! 

In our house, there are always at least three different kind of nut butters in our fridge. In fact when I run out of almond butter, I kind of panic.  Does that make me a total weirdo? Do you have a similar obsession? Make me feel better about myself and tell me all about it!