Key Lime Tarts

August 3, 2021

The key to these key lime cutie pies is the tart and tangy lemon elderflower cocojune we’ve used as our base. The key is most definitely not to use real Key Limes. Those little buggers can be hard to find and for this recipe, regular lime juice will work just fine.

Yield – 6 mini key lime tarts


For the crust

  • 1 cup of freshly crushed graham cracker crumbs
  • 5 TBS coconut oil

For the filling

  • 1 4oz container of lemon elderflower cocojune
  • 2 TBS Key Lime Juice
  • 1 TBS Key Lime Zest
  • 2 TBS coconut cream 
  • ¼ tsp vanilla extract


  1. In one bowl, combine graham cracker crumbs with liquid coconut oil and stir until they are clumpy. Then transfer them to the bottoms of your small molds. 
  2. For best results, choose molds that are small and will let you create an edge. A crust with a rim will keep the soft filling where you want it. (Mini muffin pans actually work great.)
  3. Press the crumbs down to form a crust and transfer your tart shells into the freezer so they set up fast. 
  4. In a larger bowl, combine lemon elderflower cocojune, coconut cream with key lime juice and zest; stir until combined.
  5. Unmold the tart shells from their pans and pour the filling in.
  6. Keep your finished tarts into the fridge until you are ready to eat them. The filling will not set up but the small shells will stay firm as long as they are kept cold.
  7. Garnish with a little extra lime zest.

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