My mom’s favorite desserts are lemon squares and Key Lime Pie. We made these while she was visiting and wow they’re amazing. I hope you enjoy!
Ingredients:
For the crust:
- 1 cup almond flour
- 1/4 cup shredded unsweetened coconut
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1/4 tsp sea salt
For the filling:
- 1/2 cup raw cashews, soaked in hot water for 1 hour and drained
- 1/4 cup coconut cream (the thick part of the canned coconut milk)
- 2 tbsp coconut oil, melted
- 3 tbsp pure maple syrup
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1 tsp lime zest
- 1/4 tsp vanilla extract
*** Optional to top with whipped cream
Instructions:
Make the crust:
- In a bowl, mix almond flour, shredded coconut, melted coconut oil, maple syrup, and sea salt until combined.
- Firmly and carefully press the mixture firmly into a lined mini muffin tin or silicone mold to form the crust. We pressed pretty firmly. Chill in the freezer while preparing your filling.
Make the filling:
- Blend soaked cashews, coconut cream, coconut oil, maple syrup, lime juice, lime zest, and vanilla extract in a high-speed blender until smooth and creamy.
- Spoon the filling evenly over the chilled crusts. Smooth the tops with a spoon or spatula.
Set and serve:
- Garnish the top with lime zest
- Freeze the bites for at least 2 hours until firm.
- Carefully remove from the molds, let sit at room temperature for 5 minutes, and enjoy!
- Optional to top with whipped cream
*** Store leftovers in the freezer.
Grocery list:
- Almond flour
- Shredded unsweetened coconut
- Coconut oil, melted
- Maple syrup
- Sea salt
- Raw cashews, soaked in hot water for 1 hour and drained
- Coconut cream (the thick part of canned coconut milk)
- Coconut oil, melted
- Maple syrup
- Lime juice (about 2-3 limes)
- Lime zest
- Vanilla extract
