No Bake Key Lime Frozen Tart

I’m obsessed with these no bake frozen desserts lately, are you?  There’s no heating up the stove or the oven, this luscious dessert stands alone in it’s beauty, versatility and taste.  I’ve seen a bunch of these come up on my social media sites and each one just seems better than the other.  I also like the fact that the ingredients are healthy and nutritious.  Top and dress it up with berries, kiwi or whatever fruit you have on hand.  What more can one ask for in a dessert?

I’ve used regular limes in this recipe as key limes are hard to come by – I did however see a bag of them at the International Food market about a week ago, but they did look a bit spent.

No one would ever believe that this dessert has avocados and cashews in the mix which lends to its perfect creaminess and wow factor.  Look at those beautiful layers.  You can totally make this vegan too if you choose.

Let’s get to the recipe shall we?  I’m getting carried away with my photos and my excitement to share this summery dessert.

No Bake Key Lime Frozen Tart

Ingredients

  • 1 3/4 cups gingersnap cookies crushed
  • 1/2 cup melted butter or margarine
  • 1 1/2 cups raw cashews, soaked overnight (or 3 hours with boiling water poured over and drained)
  • 1 1/2 large avocado, peeled and pitted
  • 2 tablespoons melted coconut oil
  • 2 tablespoons lime zest
  • 1 cup freshly squeezed lime juice
  • 1/2 cup honey or maple syrup
  • 1/2 cup unsweetened almond milk
  • 1/2 cup raspberries and 1/2 cup blueberries (for desired taste and color) is what I used

Method

  1. Preheat the oven to 350 degrees F.  Stir together the gingersnap crushed cookies and the melted butter or margarine.
  2. Press firmly into the bottom of a 9-inch springform pan.  Bake for 10 minutes.  Cool completely.
  3. Place drained cashews, avocado, coconut oil, lime zest, juice, maple syrup and milk into the bowl of a food processor or blender.  Blend completely till smooth.  Taste and add more sweetener to sweeten if desired or more lime juice to reach the desired tart/sweetness.
  4. Pour 3/4 of the filling into the crust and smooth with a spatula.  To the rest of the filling, add a few raspberries and blueberries and blend till desired color and texture.
  5. Cover with plastic wrap and freeze overnight or at least 4 hours until firm.
  6. Remove from freezer to thaw at least 20 minutes before serving.  Remove from springform pan and decorate with fresh berries or fruit of your choice.

The bottom layer is a crunchy crushed gingersnap crust pressed into the base.  Followed by a layer of whipped up avocados and cashews.  The topmost layer has a mix of raspberries and blueberries thrown into the last cycle to give it that pink hue.  See the picture below.

And there you have it, creamy, tart, sweet all rolled into this dazzling and spectacular dessert.  Your guests will be wowed by this simple yet sumptuous dessert.

This went down a treat after the sweltering temperatures we’ve been experiencing on the East Coast of the USA.  Look out for more frozen desserts from Safari of the Mind.

 

32 comments

  1. Mmmmmmm! This sounds delightfully refreshing, Loretta! Such surprising ingredients, too! I must save your recipe for this special summertime dessert. Wishing you happy summer days! ♡

    Liked by 1 person

    1. Thanks Dawn. The lime juice truly rendered it refreshing. These days I don’t go for very sweet desserts, so this lovely tart with its (tartness) was just the ticket after a meal on a warm summer’s evening 🙂

      Liked by 1 person

  2. I just love all of the colors in this tart and anything frozen right now is welcome in my home! I’ve seen recipes using soaked cashews lately and want to try this delicious method, and the avocados are a genius ingredient! They can be neutral in flavor but their creaminess is undeniable! I just love them. Stay cool and Happy Friday Loretta!

    Liked by 1 person

    1. Thanks Julie. Yup, I’ve seen so many wonderful recipes using soaked cashews for the creaminess, and the avocado was an added element of surprise. It really turned out lovely. I hope you had a great weekend. We’ll need to touch base via email soon 🙂

      Liked by 1 person

  3. Loretta,
    This tart is treat for the eyes as well! It looks spectacular.
    I have been planning to do an avocado cashew dessert too. Love the flavors and the creaminess. You have certainly inspired me!
    And with the heat wave that we have been experiencing, the no bake frozen treats are certainly most welcome!
    Hope you had a fabulous birthday dinner. Have a great weekend.

    Liked by 1 person

    1. Thanks Sandhya. This dessert is so totally versatile, you can really dress it up or down. It’s not too sweet and has a bit of tartness to it which I love. I’m crying for the cooler weather, but no doubt will complain in February and March too 🙂

      Liked by 1 person

      1. We have 65 degrees and rain today, so we are waiting for the warmth and sunshine to return 🙂 The rain continues tomorrow too so hopefully our gardens will look nice.

        Liked by 1 person

      2. Good gosh you’re kidding Sandhya, 65F? We too had tons of rain since last night, in fact there were flash floods all over, but the heat and humidity was even worse. But I do think we will be getting a reprieve shortly.

        Liked by 1 person

      3. Can you believe it was 58 and raw this evening. I had to grab a sweater! We will be back to 78 and sunny on Wednesday! cannot wait!

        Like

    1. Thanks Balvinder. These days the thought of turning on the oven or the stove makes me wish for the cooler weather, so this worked a treat, I could have eaten it for breakfast, lunch AND dinner 🙂

      Like

    1. Thanks Teresa. Wow, I can only imagine how you must be baking in Nashville, it’s pretty bad here in DE too with temps in the high 90’s. Hopefully we’ll both get a break soon.

      Like

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