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Individual No-Bake Lime Protein Bites

Tart, creamy, light, and sweet. The perfect dessert after a heavy meal or barbecue! This is the smaller version of the pie I make often and these babies couldn't be easier and taste just like real lime pie - but no eggs or baking required!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy lime cheesecake protein bites, individual no bake lime protein bites, lime cheesecake mini cups, lime cheesecake mini no bake bites
Servings 12

Ingredients

Base Crust

  • 1 cup almonds, pecans., walnuts or a mix
  • 1/2 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1 teaspoon vanilla extract

Cashew Lime Filling

  • 2 cups cashews, soaked 3+hours and drained
  • 1 13.5 oz can coconut cream,full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 2 scoops protein or collagen peptides powder
  • 2-3 limes, juice and zest (depending on how lime-y you like it)
  • Few drops natural green food colour or make your own – cook tender, greens (such as spinach) in a tiny bit of water for about a minute. A few drops of the juice will give a very concentrated green.

Instructions

Base Crust

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line a 12-hole muffin tin with paper or silicon liners and set aside. Or use a silicon muffin pan.
    Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Evenly distribute the mix to the 12 muffin liners and evenly spread out. Set aside.

Creamy Lime Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey, protein powder, lime juice and zest into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lime if you think it needs it.
    Evenly distribute the mix to the 12 muffin liners, spooning 1-2 tablespoons of the filling into each muffin cup on top of the chilled crust. Spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
    Transfer the muffin tin to the freezer and freeze for a least one hour to harden.
    For best results, enjoy after the hour of freezing, or keep frozen and allow ~ 20 minutes to defrost before enjoying for up to one month.
     
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