Raw Key Lime Tartlets

I can barely contain my excitement for Teddy!

Who is Teddy you ask?

My puppy! My Bernese Mountain Dog that Patrick and I are picking up on Saturday.

All of you who follow me in Instagram and Facebook have watched the obscene display of “puppy nesting” I have been having.

Is that even a thing?

If not, apparently I am starting it.

We have bought so much stuff for this dog and we don’t even have him yet! haha

I literally feel like I am a kid waiting for Christmas morning 😀

Patrick and I have wanted a dog for so long, I mean SO long, but it never made sense for us to do it until now.

We didn’t want to get one before we owned a house. We definitely didn’t want to get the little guy when we were doing home renovations, while my parents were gracious enough to let us stay with them while the bulk of that was happening…I wasn’t about to bring a puppy into that OR make my parents get used to an animal they wouldn’t be keeping.

We also didn’t want to get one while planning the wedding and then being gone for the honeymoon, that simply isn’t fair to the animal.

Now that we have all that behind us and Patrick and I are moving into being married for 6 months on April 25th…

**Sidebar: can you believe that Patrick and I have been married for 6 months?! Time flies, seriously. End Sidebar**

It is time ::insert Lion King Circle of Life song::

It is time for puppy kisses, doggy tail waggin’, walking in the zero temperatures, coming home to a smiling face and simply the unconditional love that a dog brings into your life.

Sure, there will be ups and downs. Happy, difficult, rewarding even sad times and ultimately a loss in the end…

But to me, there is nothing equal to the love and respect you get from you dog as a companion.

Can you tell I am excited?!

I can hardly wait for Saturday, I am jumping out of my seat!

Now, I will get to feature doggy treats on the blog! My mom has a recipe for dog treats that I am SURE Teddy will get to enjoy and I will make sure to share those with you as well.

In the meantime, I wanted to show you these little tartlets!

I got the recipe off of dextonista.com, which is an amazing website if you haven’t been! Anyone that has food allergies it is a great place to check out!

I love trying new things. I have been kind of into the whole “raw dessert” thing lately.

Unfortunately, since Patrick hates nuts and coconut, so unless I blend nuts into smithereens, he won’t touch it.

The key lime portion of this recipe he loved, but the crust? Not so much.

Either way, that just means I get to enjoy the raw treats myself.

Which I can’t say I hate too too much 😉

These little tartlets would be GREAT for a spring party of some sort, maybe a luncheon. They are so rich that seriously one is all you could eat and they are pretty decent size anyways.

I hope you enjoy them as much as I did!

Raw Key Lime Tartlets

Recipe by RavienomnomsCourse: Dessert, Food, FruitDifficulty: Difficult

Ingredients

• 1 cup Walnuts

• 1 tablespoon Coconut Oil (melted)

• 1 tablespoon Pure Maple Syrup

• ½ teaspoon Vanilla Extract

• add pinch Sea Salt

• 1 cup Raw Cashews

• 3 tablespoons Coconut Oil (melted)

• 3 tablespoons Raw Honey

• ¼ cup Fresh Lime Juice (key limes or regular)

• ½ teaspoon Vanilla Extract

• add pinch Sea Salt

Directions

• TO PREPARE THE CRUST:
• Pulse the walnuts or pecans in a mini food processor or blender, until a fine powder is formed. (Be careful not to over-process, as you don’t want it to become a nut butter.) Add in the melted coconut oil, maple syrup, vanilla extract and salt, and pulse again until a uniform dough is created.
• Scoop the dough by a heaping tablespoon, and drop it into the bottom of each of the 6 baking cup liners. Use your fingers to press the crusts down firmly, and place the pan in the freezer to set.
• TO PREPARE THE FILLING:
• Place the dry cashews in a blender and blend until a it’s nearly the texture of a creamy cashew butter. Add in the rest of the filling ingredients, and blend until a silky smooth batter is formed. Adjust flavors to taste, keeping in mind that the final chilled desserts will taste slightly less-sweet than the room-temperature batter.
• *Note: If you’re using prepared cashew butter instead of the whole cashews, you can skip the blender all together and mix all of the filling ingredients well in a medium bowl.
• Remove the pan of crusts from the freezer, and divide the filling batter evenly among the six cups. Return to the freezer to set for at least 3 hours before serving, or until they are completely firm.
• Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.

Notes

• Calories: 372kcal | Carbohydrates: 20g | Protein: 6g | Fat: 31g | Saturated Fat: 10g | Sodium: 3mg | Potassium: 247mg | Fiber: 2g | Sugar: 12g | Vitamin C: 3.3mg | Calcium: 31mg | Iron: 2.1mg
• Adapted from: https://detoxinista.com/raw-key-lime-tartlets/