This was the recipe I had planned on posting before the Easter weekend because I thought it would be such a lovely and refreshing end to a springtime brunch, but you can see I failed miserably. There is a reason for my delay, however, and although I’ve been hesitant to share about it here, I think it’s best to offer some explanation as to why I’ve been so slow at posting and also in responding to emails and comments. We recently made the decision to homeschool my youngest for some very personal reasons and though it’s already been a couple of weeks, I’m still very much adjusting to the new schedule and daily rhythms. I am barely holding it together with one, so I’m completely baffled as to how homeschooling moms manage to teach multiple kids. Right now the plan is to homeschool for just the remainder of the year and I’m doing my best to soak up every precious moment with my girl. I was so apprehensive about homeschooling, but in a few short weeks, the moments of joy and delight have far outweighed the overwhelming and frustrating moments. I’m so thankful. My heart is also so grateful for all of the friends and connections I’ve made through this space, and I hope you will understand if I’m a little slower these days.
We sometimes manage to take cooking/baking breaks in between all of the reading, writing, and math and these are favorite times for us both. There are so many lessons to be found in the kitchen and I find it so gratifying to watch her learn these life skills to hold on to forever. We’re keeping to quick and simple recipes for the time being and this key lime tart comes together in a mere 15 minutes (after the limes are juiced). There’s a sweet walnut coconut date crust with a creamy key lime filling and the consistency is somewhere between ice cream and a silky smooth cheesecake. The sweetness of the crust is balanced by the slight tartness of the filling and the together the combination is quite remarkable. For those keeping to a particular diet, this one’s gluten-free, dairy-free, and refined-sugar free. It’s surprisingly rich and satisfying and one small slice keeps me perfectly happy. Since it’s best stored in the freezer, it’s a perfect make-ahead dessert for company and also nice for having stashed away for those sweet cravings.
- 1¼ cup walnuts
- ½ cup unsweetened shredded coconut
- ¼ teaspoon fine grain sea salt
- 1 tablespoon maple syrup
- ½ cup pitted medjool dates, about 8 dates
- 2 cups unsalted cashews, soaked at least 4 hours, rinsed and drained
- ½ cup key lime juice
- 1 tablespoon lime zest
- ½ cup maple syrup
- ⅓ cup coconut oil
- 1 teaspoon vanilla
- In the bowl of a food processor, pulse the walnuts, coconut, and salt together until walnuts are finely ground, being careful not to over process into nut butter. With the processor running, add the syrup and dates, one at a time, until the dates are well incorporated and the mixture becomes sticky and cohesive. Turn the mixture into a 14x4 inch tart pan (or a 9-inch round) with removable bottom. Wet hands and press mixture into the pan and up the sides. Chill briefly in the refrigerator while filling is being made.
- Place the cashews, lime juice, zest, syrup, coconut oil, and vanilla in a high speed blender (or clean food processor) and blend on high until mixture becomes creamy and smooth. Pour into crust and use an offset spatula to smooth and even the filling over the crust.
- Chill in the freezer to set for 2-3 hours. Thaw for 15-30 minutes to soften before serving. (Can also be kept in the refrigerator the day you plan on serving.)