Key Lime Pie Cups - Gillan Elizabeth
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Key Lime Pie Cups - Gillian Elizabeth - Raw/Vegan/Gluten-free/Refined sugar-free

Key Lime Pie Cups

I was gifted some baru seeds from Baru Baron in Toronto. When I opened the package my mind instantly thought of graham cracker crust. I wanted to create something light, cooling, and fresh tasting since it’s the summer. Typically key lime pie is made with a graham cracker crust so I thought I’d try a raw version.

Key Lime Pie Cups - Gillian Elizabeth - Raw/Vegan/Gluten-free/Refined sugar-free

Dates, coconut oil, and baru seeds for the crust.

Baru seeds are naturally high in protein, fibre, iron, vitamin E, phosphorus, and potassium.

Key Lime Pie Cups - Gillian Elizabeth - Raw/Vegan/Gluten-free/Refined sugar-free

Avocado, coconut milk, maple syrup, pink Himalayan salt, and key limes juiced.

Key Lime Pie Cups - Gillian Elizabeth - Raw/Vegan/Gluten-free/Refined sugar-free

These mini key lime pie’s are:

Creamy

Tart

Perfectly sweet

 

I’d love to know if you make this recipe! Tag @gillianelizab3th on Instagram and be sure to subscribe to our mailing list to receive updates straight to your inbox!

Key Lime Pie Cups
Author: 
Recipe type: Dessert
Cuisine: Vegan, Gluten-free, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
 
8 ingredient vegan key lime pie cups! Date and baru seed crust, avocado and key lime filling, topped with lime zest. Quick, easy, and raw!
Ingredients
  • CRUST
  • 1 cup baru seeds
  • 1¼ cup pitted Medjool dates, soaked and drained
  • 2 tablespoons coconut oil
  • FILLING
  • 2 avocados, pitted
  • 6 key limes, juiced
  • ½ cup pure maple syrup
  • 2 tablespoons full-fat coconut milk*
  • Pinch of pink Himalayan salt
  • TOPPING
  • Coconut milk, to garnish
  • Lime zest, to garnish
Instructions
  1. Place baru seeds in a high powered blender and blend until it becomes ground.
  2. Next, add the dates and coconut oil. Blend together until it forms a sticky paste.
  3. Place about an ⅛th of a cup of the base into each muffin slot. Use a spatula to press the base layer down and spread evenly.
  4. Spoon the avocados into a high powered blender. Next, add the lime juice, maple syrup, and coconut milk and blend until smooth.
  5. Spoon the lime mixture onto the prepared base layer. Using a toothpick swirl a very small amount of coconut milk onto the top of each cup to decorate.
  6. Place in the freezer to set for at least 2 hours.
  7. Allow the cups to sit out for 5-10 minutes before gently pushing the edges down to loosen each cup and scoop out to serve.
  8. Top with grated lime zest.
Notes
*Use the hardened coconut in the can not the liquid part.

 

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