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
- 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
- Preheat the oven to 350 degrees F. Stir together the gingersnap crushed cookies and the melted butter or margarine.
- Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
- 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.
- 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.
- Cover with plastic wrap and freeze overnight or at least 4 hours until firm.
- 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.