Mini Key Lime Pies

I love trying cute desserts and fun foods for entertaining, so when I saw this recipe on the VegWeb site I couldn’t wait to try it. I love it because it is healthy, raw, tasty and pre-portioned so it’s harder to over indulge. It is also a light, refreshing dessert which is great for the non-dessert kind of people who don’t want something heavy and rich after a big dinner (not saying that I am like that, cuz I’m not – bring on the heavy and rich!), but you know, I aim to please 🙂 I would like to also point out that this recipe is raw, vegan, super nutrish and very delish!

Ingredients:

Filling

• 2 avocados
• 2 tablespoons lime juice
• 1 tablespoon of Kelapo coconut oil
• 2 tablespoons agave (I ran out so I used maple syrup – same diff)
• Optional: for more lime/tangy flavor add some lime zest (I wish I would have done this)

Crust

• 1/2 cup of whole wheat flour (you can also use part ground almonds)
• 1/2 cup of dates (I used prunes and I had to add a few to make the mixture stick)
• Dash of salt
• Dash of nutmeg

Directions:

1. Blend filling ingredients until smooth – set aside

2. Process crust ingredients until well mixed and sticks together well

3. Lightly spray muffin tins with non-stick oil. Create small golf-ball sized balls of the crust mixture then press into the bottom of each muffin tin, like so

4. Spoon in the filling mixture and top with fruit. Freeze 1-2 hours or until right consistency to dig out but still stay together.