I am back in action after a nice long Memorial Day Weekend in Newport, RI. We had the best time with our friends Carly and Dave and ate loooooots of food, of course.
My three standout favorite spots were definitely StoneAcre Pantry (for brunch), The Mooring (for dinner), and Diego’s (for brunch). I also loved watching the sunset and having a cocktail at Castle Hill. We stayed at a wonderful Airbnb; this was the second time we’ve gone away and stayed at a place through Airbnb (first time was in Austin, TX) and I seriously could not recommend it enough! It is so nice having a living room, a kitchen (though I did no cooking on this trip), and the amenities of a home over a hotel room. In my opinion!
I hope you had a fabulous weekend, too! Now, let’s get to today’s recipe, because sometimes dessert just needs to be refreshing!
Sweet key lime filling, flaky tart crust, with a dollop of homemade dairy-free whipped cream. Perfection.
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 cup grass-fed butter
- 1 egg
- 1/2 tsp fine pink salt
- 1 tsp raw honey
Key Lime Filling
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