{Beloved} Dragonfruit Lime Tartlets

perfect mid afternoon with a cup of tea

These little treasures are a family favorite. The vanilla-y taste of the dragonfruit and the flowery sourness of the lime is the perfect combination. The base is creamy and the crust is a bit crunchy and grahamy. Sometimes I go the extra mile and top with coconut cream and lime zest, and sometimes I don’t. And that brilliant magenta.

FOR THE CRUST:

3 TABLESPOONS COCONUT OIL OR BUTTER

1 CUP REFINED SUGAR-FREE GRAHAM CRACKER CRUMBS

FOR THE BASE:

¾ CUP COCONUT CREAM ¼ CUP CASHEW BUTTER

3 TABLESPOONS LIME JUICE 2 TABLESPOONS LIME ZEST

¼ CUP VANILLA PROTEIN POWDER

2 TABLESPOONS MONKFRUIT SWEETENER

¼ CUP FROZEN DRAGONFRUIT

OPTIONAL WHIPPED COCONUT CREAM (REMOVE THE LIQUID)

LIME ZEST FOR GARNISH

DIRECTIONS

1. PREHEAT THE OVEN TO 350 DEGREES FAHRENHEIT.

2. START BY MELTING THE BUTTER OR OIL .

3. PROCESS THE GRAHAM CRACKERS THEN MEASURE 1 CUP OF THEM.

4. THOROUGHLY MIX THE BUTTER AND CRUMBS, THEN PRESS THE MIXTURE DOWN INTO CUPCAKE LINERS. EVENLY DISTRIBUTE.

5. BAKE FOR AROUND 10 MINUTES. TAKE OUT AND SET ASIDE.

6. MEANWHILE, ZEST LIMES IN A SMALL BOWL UNTIL YOU GET TO 2 TABLESPOONS OF PURE ZEST.

7. PROCESS OR USE A STAND MIXER TO WHIP THE COCONUT CREAM FOR AROUND A MINUTE – NOT TOO LONG .

8. THEN ADD THE REMAINING INGREDIENTS AND WHIP UNTIL COMPLETELY SMOOTH AND MIXED ALL THE WAY.