I created a Blue Moon Lime Tart blending Medjool dates, raw almonds, and cashews with fresh lime juice, zesty lime, and coconut cream. This no bake vegan tart draws its natural hue from butterfly pea flower water and other real ingredients. I love its balance of tangy lime and creamy, nutty richness that sparks curiosity.

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I’ve been experimenting with flavors in my kitchen lately and I can’t wait to share my Blue Moon Lime Tart with you. This no-bake vegan lime tart is inspired by that cool ice cream flavor we all know as Blue Moon but instead of artificial colors, I turned to natural ingredients.

I used Medjool dates, raw almonds and cashews for the crust which gives it a satisfying texture and unsweetened shredded coconut along with a pinch of salt to keep things balanced. For the filling I soaked raw cashews for a few hours until they got nice and soft, then blended them with fresh lime juice, a touch of maple syrup, coconut cream and a little water until smooth.

I even added a few drops of butterfly pea flower water to get that stunning, naturally vibrant hue. I think this tart not only tastes great but it also nails the perfect mix of tangy and sweet.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, it gives me instant flashbacks to Blue Moon ice cream, but in a totally natural way since it ain’t got any fake additives. Second, the naturally vibrant blue hue from the butterfly pea water makes it look as cool as it tastes. Third, I dig how the mix of tangy lime juice with the creamy coconut cream and maple syrup creates a flavor that’s both refreshing and rich. And lastly, its no-bake setup means I can whip it up without too much fuss, which is perfect for a quick, tasty treat.

Ingredients

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Medjool dates are full of fiber and potassium, they brings natural sweetness and chewiness.
Raw almonds provide protein and healthy fats, adding crunch and a nutritional boost.
Raw cashews (for the crust) provides creaminess, healthy fats, and a mildly nutty flavor.
Fresh lime juice is tangy and vitamin C rich, brightening up the overall tart flavor.
Maple syrup acts as a natural sweetener, balancing sour lime with its smooth sweetness.
Coconut cream enriches the tart with a velvety texture and tropical healthy fats.
Butterfly pea flower water infuses a mesmerizing blue hue and subtle floral hints.

Ingredient Quantities

1 cup Medjool dates, pitted

1/2 cup raw almonds

1/2 cup raw cashews (for the crust)

1/4 cup unsweetened shredded coconut

A pinch of salt

2 cups raw cashews, soaked at least 4 hours (for the filling)

1/2 cup fresh lime juice (from about 4 limes)

2 teaspoons lime zest

1/2 cup maple syrup

1/2 cup coconut cream

1/4 cup water (adjust as needed for blending)

1-2 tablespoons butterfly pea flower water

Optional: extra lime zest and fresh mint for garnish

How to Make this

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1. First, blend 1 cup of pitted Medjool dates, 1/2 cup raw almonds, 1/2 cup raw cashews (for the crust), 1/4 cup unsweetened shredded coconut, and a pinch of salt in a food processor until it forms a sticky mixture.

2. Press this crust mixture evenly into the bottom of a tart pan and pop it into the refrigerator for at least 15 minutes so it firms up.

3. Next, drain your 2 cups of soaked cashews and add them to a blender along with 1/2 cup fresh lime juice, 2 teaspoons of lime zest, and 1/2 cup maple syrup.

4. Pour in 1/2 cup coconut cream and 1/4 cup water to help blend the filling smoothly; adjust the water as needed for a creamy consistency.

5. Now, blend everything until the mixture is super smooth and creamy; if it feels too thick, add a splash more water.

6. Stir in 1 to 2 tablespoons of butterfly pea flower water gradually, which will give that natural blue hue reminiscent of Blue Moon ice cream.

7. Pour the filling over the chilled crust, making sure it spreads evenly across the top.

8. Cover the tart with plastic wrap and let it chill in the refrigerator for at least 4 hours, or until it has firmed up nicely.

9. Once set, sprinkle some extra lime zest on top and garnish with fresh mint leaves if you like.

10. Finally, slice it up and serve chilled; enjoy your delicious vegan Blue Moon Lime Tart!

Equipment Needed

1. Food processor for blending dates, almonds, cashews, shredded coconut and salt into a crust mixture
2. Tart pan to press the crust into and set in the fridge
3. Blender to create the smooth creamy filling with soaked cashews, lime juice, lime zest, maple syrup, coconut cream and water
4. Measuring cups and spoons to measure ingredients accurately
5. Spatula or sturdy spoon for stirring and scraping the mixtures clean
6. Knife and lime zester for zesting the limes and chopping garnishes if needed
7. Plastic wrap to cover the tart during chilling
8. Refrigerator for setting both the crust and the completed tart
9. Serving knife for slicing the tart once it has firmed up

FAQ

Q: How do I prep the crust?

A: First, blend the Medjool dates, raw almonds, raw cashews, shredded coconut and a pinch of salt till it becomes crumbly. Then press the mix into a tart pan to form an even base.

Q: Can I swap out any nuts?

A: You can experiment, but stick with the cashews for the filling and the other specified nuts for the crust to get that right creamy texture and flavor.

Q: Why use butterfly pea flower water?

A: It adds a really cool blue color to the filling, and it has a subtle floral taste that complements the lime perfectly.

Q: Is soaking the cashews really necessary?

A: Yup, soaking them for at least 4 hours makes the cashews soft, which helps them blend into a smooth and creamy filling.

Q: How should I store the tart?

A: Keep the tart in an airtight container in the fridge, and it should be good for up to 3 days. Just make sure it’s properly covered to maintain its freshness.

Blue Moon Lime Tart (Vegan & Natural) Recipe Substitutions and Variations

If you cant find Medjool dates, try using dried figs or raisins instead. Make sure you soak them a bit so they blend easier
Instead of raw almonds, walnuts or pecans work pretty well even though they might give a slightly different taste
For the crust’s cashews, you could use pistachios or Brazil nuts; just be careful with the flavor as it might change the overall vibe of the tart
If you dont have coconut cream, you can substitute it by reducing full-fat coconut milk on the stove until it gets thick and creamy

Pro Tips

1. When blending the filling, add the water slowly so you dont accidentally end up with a mixture that’s too runny or too thick—it can really affect the texture of your tart.
2. For the crusst, make sure the ingredients are blended really well so there are no chunks of nuts, otherwise the crust wont hold together as nicely.
3. Taste the lime mix before adding the butterfly pea flower water, coz sometimes you might need to adjust the sweetness or tartness. A little reeallist bit of extra lime juice or maple syrup can make a big difference.
4. Let the tart chill for a bit longer if you can, coz if you rush it the filling might not firm up properly and slicing it can end up messy.