Mini Key Lime Pies (Grain-free, Dairy-free, Egg-free, Refined Sugar-free)
Gluten-free, Dairy-free, Egg-free, Soya-free, Refined Sugar-free, SCD, GAPS, Low Carb
Ingredients
- For the base:
- 100 g mixed nuts of choice
- 175 g dried dates - soaked in boiling water for approx. 15 minutes until soft
- 1 tsp sugar-free vanilla extract
- For the topping:
- 250 g cashew nuts - soaked for at least 4 hours
- 1 tsp sugar-free vanilla extract
- 4 limes - zest and juice
- 1 avocado - peeled and stoned
- 3 tbsp runny honey
- 1 tsp ground chia seeds - I grind in my coffee grinder
- 40 g virgin coconut oil - melted (I used Coconut Merchant)
Instructions
- Ideally the night before you wish to make the recipe put your cashew nuts into a bowl and cover with lightly salted water. Leave to soak. Alternatively soak for four hours
- When you are ready to make the recipe, place the dates into a bowl and cover with boiling water. Leave to soak for around 15 minutes until softened, then drain well and place in the bowl of a food processor along with your nuts of choice for the base and vanilla extract
- Whizz the ingredients until combined into a 'dough'
- Press the dough firmly either into 12 cupcake cases placed in a muffin tray, or straight into lightly greased muffin tray holes
- Set to one side while you make the topping
- Drain the cashew nuts and wash them well to remove the salty water
- Place them into a blender (I use an Omniblend V) along with all the other ingredients
- Blend on high until completely smooth
- Divide the mixture between the 12 bases and smooth the tops with the back of a wet teaspoon
- Refrigerate for at least two hours until firm. Alternatively place in the freezer to chill until firm