18 Jul 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.
Dates, coconut oil, and baru seeds for the crust.
Baru seeds are naturally high in protein, fibre, iron, vitamin E, phosphorus, and potassium.
Avocado, coconut milk, maple syrup, pink Himalayan salt, and key limes juiced.
These mini key lime pie’s are:
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!
- 1 cup baru seeds
- 1¼ cup pitted Medjool dates, soaked and drained
- 2 tablespoons coconut oil
- 2 avocados, pitted
- 6 key limes, juiced
- ½ cup pure maple syrup
- 2 tablespoons full-fat coconut milk*
- Pinch of pink Himalayan salt
- Coconut milk, to garnish
- Lime zest, to garnish
- Place baru seeds in a high powered blender and blend until it becomes ground.
- Next, add the dates and coconut oil. Blend together until it forms a sticky paste.
- 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.
- Spoon the avocados into a high powered blender. Next, add the lime juice, maple syrup, and coconut milk and blend until smooth.
- 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.
- Place in the freezer to set for at least 2 hours.
- 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.
- Top with grated lime zest.