Mini Key Lime Pie


I found this recipe on the CLEAN blog site, and thought right away about how wonderful it'd look in a couple of martini glasses! It uses raw cashews, coconut cream, and lots of freshly squeezed lime to create a tasty vegan, gluten-free treat!


Ingredients [filling]:

  • 2 cups raw cashews, soaked for 2 hours

  • 3 dates

  • 1/2 cup full-fat coconut cream (I used Organic Native Forest, 5.4 oz can)

  • 2 Tablespoons coconut palm nectar (it's a natural, low glycemic sweetener)

  • 1/4 cup lime juice (I used at least twice that-good thing I had bought a bag of limes!) - start with the 1/4 cup freshly squeezed, and add more until the desired taste.

Ingredients [crumble]

  • 1 cup almond flour

  • 1/3 cup coconut flour

  • 1/4 cup coconut sugar

  • 1/4 teaspoon salt

  • 3/4 cup coconut oil, room temperature

  • 1 teaspoon vanilla extract

Directions:

  1. Preheat over to 350 degrees. Combine dry ingredients for the crumble and then cream together with vanilla and coconut oil. Spread the mixture onto a parchment-lined baking sheet in 1/4 inch layer. Bake 10-12 minutes or until golden brown. Set aside to cool completely.

  2. Once cooled, break up baked crust into a crumbled texture. Fill bottom of martini glasses, mason jars or other unique and fun way to serve this dessert.

  3. Combine all the filling ingredients in a food processor (or blender). Process until creamy and smooth. If the mixture is too thick, add more lime juice or water.

  4. Pour the cashew mixture over the crust and top with more crust mixture, lime zest and lime slice if desired. I added a little fresh mint for an added touch and flavor.

  5. Mmm... enjoy

With love and sparkles💖

Senia

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