This is such a delicious and summery dessert! It’s very easy to put together. It’s Gluten free and I’ve added a vegan option as well!
Crust
15 Medjool Dates pitted
1 Cup Raw Almonds
2 Tbs Coconut Oil
1 Tbs Vanilla Juice Plus+ Complete powder
1 Tsp Pure Vanilla
Filling
1/2 Cup Plain Greek Yogurt
1/4 Cup Cream Cheese
1 Tbs Chia Seeds
1 Tbs Maple Syrup
3 Key Limes, juiced
* Vegan option: 1 can of coconut milk refrigerated overnight. Scoop out the top solid layer of coconut milk, and reserve the liquid for another use. Whip for 3-5 minutes with a hand-held or standing mixer. Fold in 1 cup coconut yogurt, key lime juice, chia and maple
Crust: Place almonds in food processor and buzz until the consistency of almond flour. Add remaining crust ingredients and continue another minute until fully combined. Press into a tart pan or pie plate and freeze for 15 minutes.
Filling: Combine all ingredients and chill for a half hour.
Spread filling evenly over crust and serve!
Buon Appetito!
Sara ~Fresh Foodie Mama
Fresh Foodie Mama 