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Vegan Key Lime Pie Tarts With Aquafaba

Vegan Key Lime Pie Tarts With Aquafaba
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Prep Time: 20 min Serves: 12
Cooking Time: 0 min Yield: 12 tarts
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Key lime pie is often not vegan-friendly, but these tarts substitute eggs for aquafaba and coconut milk for dairy.



1. Soak the cashews for about seven hours or overnight.
2. To make the crust, place the almonds, pecans, sunflower seeds, Medjool dates, coconut oil, shredded coconut and 9 teaspoons maple syrup in a high powered blender. Blend until all ingredients are mixed consistently; dough will have larger chunks.
3. Evenly divide the dough 12-ways in a muffin pan, pressing the mixture evenly into the bottom of each cup.
4. Place tart crust pan in the refrigerator for at least one hour until firmed.
5. To make the filling, place the cashews, avocado, 1 teaspoon maple syrup, coconut milk and lime juice into a high powered blender and blend on high until consistency is blended and smooth.
6. Pour the key lime filling evenly on top of each firmed tart and place in the refrigerator for another hour until firmed.
7. To make the whipped topping, drain liquid from the canned chickpeas (this is the aquafaba) and mix on high for about 10 minutes; stiff peaks will form. Add the sugar into the whip in small quantities – a tablespoon at a time. Spoon -- or pipe -- the whipped topping onto the top of each tart.

PC: Jenna Butler


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