There’s something whimsical about the combination of citrus and creamy textures—it brings back memories of lazy summer afternoons, picnics on soft blankets, and that moment of pure joy when you bite into something cool, tart, and sweet all at once. This Vegan Blue Moon Lime Tart captures that magical feeling in every slice.

Inspired by the classic key lime pie but with a twist that’s both elegant and playful, this tart gets its name from its dreamy hue and a flavor that feels almost otherworldly. It’s one of those desserts that turns heads at gatherings—not just because of its striking appearance, but also because it surprises people when they find out it’s completely vegan.

Whether you’re preparing for a brunch, a spring celebration, or just want to treat yourself to something beautiful and delicious, this tart fits the bill. It’s a conversation starter, a showstopper, and most importantly—it’s downright delicious.

Why You’ll Love This Recipe:

• Completely vegan with no compromise on flavor or texture
• Naturally colored with blue spirulina for that eye-catching soft blue hue
• No baking required—this is a perfect make-ahead dessert
• Tart and refreshing from the lime, balanced with creamy coconut
• Gluten-free option included
• It’s a dessert that tastes as dreamy as it looks

INGREDIENTS YOU’LL NEED:

For the Crust:

• 1 cup raw almonds
• 1 cup unsweetened shredded coconut
• 1 cup Medjool dates, pitted
• 1 tablespoon coconut oil
• Pinch of salt

For the Filling:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup fresh lime juice
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon blue spirulina powder (adjust to preference)
• Zest of 1 lime

HOW TO MAKE VEGAN BLUE MOON LIME TART:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the crust
Start with the crust—it’s nutty, chewy, and just the right amount of sweet. In a food processor, combine the almonds, shredded coconut, dates, coconut oil, and a pinch of salt. Pulse until the mixture sticks together when pressed between your fingers. It should resemble a sticky dough with a little texture still present.

Press the mixture into the bottom of a tart pan with a removable bottom, working your way up the sides. Use the bottom of a flat measuring cup or glass to get a smooth, even surface. Once it’s packed in, place the crust in the freezer to set while you prepare the filling.

Step 2: Make the filling
In a medium saucepan over low heat, combine the coconut milk, lime juice, maple syrup, coconut oil, cornstarch, and vanilla. Whisk everything together until smooth. Keep stirring gently as the mixture begins to thicken—it should take about 5–7 minutes. Be careful not to boil it; you just want it thick enough to coat the back of a spoon.

Once thickened, remove from heat and stir in the blue spirulina powder and lime zest. The spirulina gives this tart its dreamy blue color—start with 1/4 teaspoon and add more for a deeper shade if you like.

Step 3: Assemble and chill
Pour the filling into your chilled crust and smooth the top with a spatula. It’s already starting to look magical! Cover the tart and refrigerate for at least 4 hours, or until fully set. Overnight chilling works beautifully too if you want to make it ahead of time.

Step 4: Serve and enjoy
Just before serving, garnish with extra lime zest or a few thin lime slices for a fresh pop. Slice and serve chilled. Watch your guests’ eyes light up with that first bite—it’s tart, creamy, and totally refreshing.

HELPFUL TIPS:

• Spirulina powder can vary in color—look for a quality blue spirulina for the best effect.
• If your dates are a bit dry, soak them in warm water for 10 minutes before blending.
• Want to keep it gluten-free? This recipe already is! But always check your labels to be sure.
• Let the tart sit at room temperature for 10 minutes before slicing for clean, neat pieces.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 8 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: Vegan, Plant-Based
• Diet: Vegan, Gluten-Free

NOTES:

• You can substitute other citrus like lemon or even orange if lime isn’t your thing—it will shift the flavor profile but still taste great.
• For a nut-free version, try sunflower seeds or oats in place of almonds.
• The blue spirulina is purely for color—you can leave it out and still have a delicious lime tart!

NUTRITIONAL INFORMATION: (Per Slice, Approximate)

• Calories: 290
• Carbohydrates: 26g
• Protein: 3g
• Fat: 21g
• Saturated Fat: 15g
• Fiber: 4g
• Sugar: 18g
• Sodium: 35mg

FREQUENTLY ASKED QUESTIONS:

Can I freeze the tart?
Yes! You can freeze it for up to a month. Just be sure to wrap it well and let it thaw in the fridge before serving.

What can I use instead of spirulina?
If you’re not worried about the color, just skip it! For a different hue, try butterfly pea powder for a lavender-blue tone.

Is this tart overly sweet?
Not at all! The lime adds plenty of tartness to balance the sweetness from the dates and maple syrup.

Can I use bottled lime juice?
Fresh lime juice is best, but bottled will work in a pinch. Just make sure it’s 100% juice with no added sugar.

STORAGE INSTRUCTIONS:

Store this tart in the refrigerator, covered, for up to 5 days. It gets even better after the first day as the flavors continue to meld. If freezing, wrap tightly and freeze for up to one month. Thaw overnight in the fridge before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other dreamy vegan treats:

• Mini Peach and Cream Cheese Tarts
• Heavenly Black Forest Cheesecake Delight
• Luscious Lemon Lime Cherry Pistachio Cheesecake
• Red Velvet Brownies with Cream Cheese Frosting

CONCLUSION

This Vegan Blue Moon Lime Tart is more than just a dessert—it’s an experience. From the moment you start pressing the crust into the pan to the first creamy, citrusy bite, it brings joy in every step. It’s proof that vegan desserts can be just as indulgent, beautiful, and satisfying as any traditional treat. So go ahead—treat yourself, impress your guests, and keep this recipe in your back pocket for whenever you want to serve a slice of something truly special.

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