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–+ servings
Blue Moon Lime Tart

Vibrant Blue Moon Lime Tart: A No-Bake Vegan Delight

This Blue Moon Lime Tart combines creamy coconut and zesty lime for a vibrant, no-bake vegan dessert that's gluten-free and nutrient-packed.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Dessert
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Vegan Cookies Substitute with gluten-free cookies if desired
  • 1/4 cup Vegan Butter Can be substituted with coconut oil
Lime Layer
  • 1 cup Coconut Milk Other non-dairy milks can be used
  • 1/3 cup Agave Syrup Can be swapped with other sweeteners
  • 3 large Limes Fresh is best for flavor
  • 2 teaspoons Agar Powder Ensure it is 100% pure
Blue Layer
  • 1/2 cup Water To dissolve spirulina
  • 2 teaspoons Spirulina Powder Alternatives like blue butterfly pea powder can be used
  • 1 teaspoon Vanilla Extract Optional to enhance flavor

Equipment

  • food processor
  • Medium Saucepan
  • spatula
  • 9-inch Tart Pan

Method
 

Preparation
  1. Crush the vegan cookies into fine crumbs and mix with melted vegan butter. Press mixture into a 9-inch tart pan and chill for 15 minutes.
  2. In a saucepan, combine coconut milk and agar powder, dissolve and bring to a boil. Stir in agave syrup and lime juice, then pour over the crust. Refrigerate for 1 hour.
  3. Dissolve spirulina in water, then combine with more coconut milk and agar in a saucepan. Boil, add agave syrup and optional vanilla, then fold in spirulina.
  4. Pour blue mixture over the lime layer and smooth the top. Chill for at least 2 hours to ensure both layers set.
  5. Remove from the pan, garnish with fruits, slice and serve.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 80mgPotassium: 150mgFiber: 3gSugar: 12gVitamin C: 30mgCalcium: 10mgIron: 5mg

Notes

Ensure each layer is completely set before adding the next. Store for 2-3 days in the fridge or freeze for up to 1 month.

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