Gwyneth Paltrow's No-Bake Key Lime Pie Will Make Your Vegan, Gluten-Free Friends Very Happy

Coconut Key Lime Tarts

It's All Easy [1] by Gwyneth Paltrow [2]

Use natural almond meal or flour if you can find it, and be sure to put your coconut milk in the fridge overnight so the solids and liquids separate.

1 cup natural almond meal or flour
3 tablespoons coconut oil
3 tablespoons brown rice syrup
A pinch of salt

For the filling:
1 (13.5-ounce) can full-fat coconut milk, left in the fridge overnight
Zest of 5 key limes or 1 regular lime, plus extra for garnish
Juice of 3 key limes or one regular lime
1 tablespoon plus 1 teaspoon coconut sugar

To make the crust, place all the crust ingredients in a medium bowl and use your hands to mix thoroughly, making sure there are no lumps of coconut oil left. Divide the mixture into eight (about 1 tablespoon each) balls if using a standard muffin tin or 24 (about 1 teaspoon each) balls if using a mini-muffin tin. Place one ball of dough in each well of the muffin tin. Wet your fingers with water and press the dough up the sides to make little tart shells. Place the tart shells in the fridge to set while you make the filling.
To make the filling, scoop out the solid portion of the coconut milk and place it in a large bowl. Use a fork to break it up into an almost smooth consistency, then add the lime zest, lime juice, and coconut sugar. Whisk until the mixture is supersmooth and has the consistency of lightly whipped cream.
Fill each tart shell with the coconut filling, garnish with extra lime zest, and refrigerate until firm, at least 1 hour.
When ready to eat, use a butter knife to loosen the tarts from the pan, then pop them out. Eat immediately or store in the fridge so they keep their shape.