A crust of dates, desiccated coconut and coconut flour is pressed straight into the tin here, with no baking, and holds firm enough to support a rich, tangy cashew filling built almost entirely around citrus. The juice of four limes — or lemons, or a mix of both — gives the tart its bright, tart character, balanced by melted coconut butter, maple syrup and a few drops of stevia so the sweetness doesn't overpower the acidity. Soaking the cashews ahead of time is what allows the filling to become truly smooth rather than grainy, so it's worth allowing for the five to six hours this step needs in your schedule. The tart needs a full ten hours in the freezer to set firmly enough to slice cleanly, making it a dessert to prepare ahead rather than improvise on the day. A few minutes out of the freezer is enough to soften the edges just enough to unmould, while the centre stays firm. A few fresh berries or a little citrus zest on top are all it needs to finish it simply.
Raw Lime and Cashew Tart
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Ingredients
Crust
- 150 g pitted dates
- 40 g unsweetened desiccated coconut
- 40 g coconut flour (or almond flour)
- 3 to 4 tablespoons water, as needed
Filling
- 260 g raw cashew nuts, soaked
- 80 g melted coconut butter
- Juice of 4 limes (or lemons)
- 1 tablespoon vanilla extract
- 120 ml water, at room temperature
- 60 ml maple syrup or coconut nectar
- 6 drops liquid stevia, or 2 extra tablespoons of your liquid sweetener of choice
Method
- Soak the cashews for 5 to 6 hours before starting.
- Blend the dates, desiccated coconut and coconut flour in a food processor or high-speed blender, adding the water little by little until the mixture becomes sticky and holds together. Press it into a cheesecake tin or individual moulds, then place in the freezer while you prepare the filling.
- Blend the soaked cashews with the melted coconut butter, maple syrup, citrus juice, water, vanilla and stevia until perfectly smooth and creamy.
- Pour the filling over the well-chilled crust and leave to set in the freezer for at least 10 hours, until firm throughout.
- Take the tart out of the freezer about 5 minutes before unmoulding, while still frozen.
- Top with fresh berries or a little lemon zest before serving.
Notes: the tart keeps well in the fridge, and can also go back in the freezer if you prefer it firmer.
Tip
Whichever citrus you choose, taste the filling before pouring it over the crust: lime is sharper than lemon, and you may want to adjust the maple syrup slightly depending on your choice. The tart keeps well in the fridge for same-day or next couple of days' eating, or in the freezer if you prefer it firmer.
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FAQ: your questions about raw lime tart
How do you make a no-bake vegan tart crust?
The classic raw method is to blend nuts (almonds, macadamias) with dates until you get a sticky dough that presses straight into the tin, then firms up in the cold rather than in the oven.
Can lemon replace lime in this tart?
Yes, the texture doesn't change — only the flavour becomes more tart and less fragrant than lime. Lime zest is what gives this tart its distinctive character, so the result will be more classic-tasting with lemon.
Why add avocado to a lime tart?
Avocado gives the filling its creaminess and structure once frozen, without the pronounced flavour that cashew purée alone would have — its own taste almost entirely disappears behind the lime's acidity.
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