Mini Lime Pies

These raw lime tartlets are absolutely out of this world. You must put them on your list of must make soon. The yummiest of baby pies! All the sweetness and tartness that we love in a delicious, bite-sized dessert that comes together very quickly.

No baking is required, and they are made with good stuff like cashews, avocado, oats, dates, and limes!

Impress your family and friends with these healthy, rich and velvety treats! There’s no better combo than avocado and lime!

If you are looking for something sweet and tart and nutritiously indulgent, then look no further than this totally raw treat!

 

Course Dessert, Snack

Ingredients

Base

• 1 cup almonds, (or any other nuts or a mix)
• 1/2 cup dates, soaked at least 30 minutes and drained
• 1/2 cup rolled oats, instant or quick
• 1/2 cup desiccated coconut
• 1/4 cup peanut (or any other nut or seed) butter 

Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 ripe avocado
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• Zest of 3 limes
• Juice of 5 limes
• 1 teaspoon vanilla extract

Topping

• Whipped coconut cream - recipe link below in notes

Instructions

Base

• Makes 12 mini pies or one 8 inch pie.

  Prepare your silicon cupcake moulds to shape into round mini pies. You can use any type of mould you like. Or you can use an 8”cake tin to make one big lime pie instead.

  If using a cake tin, line with parchment paper leaving some overhanging the top and sides to act as a handle to get the mixture out easily.

  In a food processor place nuts, oats and coconut and process until broken down and crumbly.

  Add dates and nut butter and continue to process until well combined. Be careful not to over process. Its nice to have some different “sized” bits in your base mixture to add texture.

  Distribute the mixture evenly between your moulds and press down firmly with your fingers.

  Place in the freezer while you make the filling.

   

Filling

• Place the drained cashews in a food processor or powerful blender. Process until smooth and creamy. If necessary add a tablespoon (or two) of water to get things moving.

  Scoop out the flesh of the avocado and add to the food processor along with the coconut oil, honey, lime juice, lime zest and vanilla.

  Blend until the mixture is smooth, creamy and lump free.

  Take the base out of the freezer and top with the key lime mixture.

  Place back in the freezer to set for 1-2 hours.

  Top with whipped coconut cream, fresh lime slices and lime zest.

  Store in the freezer and take them out 20 minutes before serving to allow the mini pies to soften a little.

   

Notes

Recipe for fabulous whipped coconut cream here:  Coconut Cream

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites