Raw Key Lime Tarts with Lime Oil

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doTERRA is having a cooking challenge so obviously I couldn’t turn it down! The lucky winners of this challenge will be featured in the summer issue of the Living magazine! How exciting! Even if nothing comes of it- at least I was able to enjoy these DELICIOUS key lime tarts! So creamy and the lime flavor is out of this world! I’m always down for a clean treat. These would be perfect for a summer BBQ. Oh summer… I can’t wait for you! #doterracookingchallange


For the Crust

1/2 C walnuts

1/2 C pecans

1 Tbsp coconut oil, melted

1 Tbsp maple syrup

1/2 tsp vanilla extract

A pinch of pink Himalayan sea salt

For the Filling:

1 C raw cashews

3 Tbsp  coconut oil, melted

3 Tbsp raw honey

12 drops of doTERRA Lime oil

1/2 tsp vanilla extract

1/4 ripe avocado

A pinch of pink Himalayan sea salt

Shredded coconut (unsweetened) and lime slices for garnish.


1. Line a muffin tin with 8 muffin liners and set aside

2. For the crust- pulse the walnuts and pecans in a food processor until they are in tiny pieces. (Do not over process- you don’t want nut butter!) Add the melted coconut oil, maple syrup, vanilla extract and salt. Pulse until it is a uniform dough.

3. Scoop dough into the muffin liners and press down so it is about 1/4 full. Place pan in the freezer and let it set for about 15 minutes.

4. For the filling- clean out your food processor and add cashews. Pulse into small pieces. Add melted coconut oil, honey, doTERRA Lime oil, vanilla, avocado and salt. Process until smooth.

5. Remove muffin tin from the freezer and scoop filling into liners. Fill to the top. (You may have a bit more filling that crust) Sprinkle shredded coconut on top and place back in freezer for a couple of hours until completely frozen.

6. Garnish with fresh limes and serve!

If you would like to get your hands on Lime oil email me:)

Xo erin


3 thoughts on “Raw Key Lime Tarts with Lime Oil

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