I think we might be skipping spring and heading right into summer this week in Virginia. This kind of weather makes me think of cook-outs, time outdoors and of course the dreaded swim suit! I recently came across a recipe in a magazine that looked healthy and fancy enough to serve to guests. I liked the result but didn't love it so I tweaked a few things and the result was delicious goodness! Try these Key Lime Tarts that are dairy-free, gluten-free and very low in sugar.

Key Lime Tarts

Ingredients:

Crust:
1 cup raw pecans
3/4 cups Medjool dates, pitted

Filling:
1/2 cup raw coconut butter
1/2 avocado
1/4 cup fresh lime or key lime juice
3 tbsp. maple syrup
Pinch of salt

Instructions:

1. Make the crust by combining the crust ingredients in a food processor. Pulse a few times then process for 1-2 minutes.

2. Preheat the oven to 350 degrees.

3. Cut 1/2 wide and 6 inch long strips of parchment paper. Place in muffin tins with the edges sticking up on either side to serve as handles to remove the tarts later.

4. Divide the crust into 9 sections and drop each of them into a muffin tin. Use your fingers to form a crust pushing the crust edges up the sides.

5. Place the crusts in the oven for 10-15 minutes being careful to brown but not burn the crusts.  Remove from oven and let cool while you make the filling.

6. In the food processor, combine coconut butter, lime juice, maple syrup and a pinch of salt.  Process until smooth approximately 4-5 minutes.

7. Spoon the filling into the crusts and smooth out with the back of a spoon.  Optional:  Zest lime over the top of the tarts.  

8. Place the muffin tin in the freezer for 45 minutes to set.

9. To remove the tarts carefully run a knife along the edges and them remove using the parchment paper handles.

10.  Store the tarts in the freezer.  Before serving let the tarts sit at room temperature for 15 minutes.