DIRECTIONS
1
Soak the cashews for about seven hours or overnight.
2
To make the crust, place the almonds, pecans, sunflower seeds, Medjool dates, coconut oil, shredded coconut and 9 teaspoons maple syrup in a high powered blender. Blend until all ingredients are mixed consistently; dough will have larger chunks.
3
Evenly divide the dough 12-ways in a muffin pan, pressing the mixture evenly into the bottom of each cup.
4
Place tart crust pan in the refrigerator for at least one hour until firmed.
5
To make the filling, place the cashews, avocado, 1 teaspoon maple syrup, coconut milk and lime juice into a high powered blender and blend on high until consistency is blended and smooth.
6
Pour the key lime filling evenly on top of each firmed tart and place in the refrigerator for another hour until firmed.
7
To make the whipped topping, drain liquid from the canned chickpeas (this is the aquafaba) and mix on high for about 10 minutes; stiff peaks will form. Add the sugar into the whip in small quantities – a tablespoon at a time. Spoon -- or pipe -- the whipped topping onto the top of each tart.