Tuesday, October 9, 2012

Mini Raw Key Lime Pies

One of my favorite desserts ever is key lime pie.  I remember going to Florida and knowing that meant 3 things...1) I was going to get to get a tan 2) I was going to eat seafood every night and 3) I was going to gain 5 lbs eating the best key lime pie I had ever put in my mouth.  If I made these key lime cupcakes and sat outside with a sounds of the ocean CD on I could almost swear I was in Florida that's how close they are to the "real deal".

- 24 cupcake liners


- 3/4 c raw almonds
- 3/4 c raw walnuts or pecans
- 1/2 c dates
- 1 tsp coconut oil
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- Unsweetened coconut flakes

- 3 cups raw cashews (soaked overnight)
- 1/3 c coconut oil
- Juice of 7 limes, zest of 4
- Juice of one lemon
- 1/2 tsp sea salt
- 3/4 c agave, honey, or maple syrup (I used 1/2 c honey and 1/4 c stevia to cut back on calories)

Whipped Topping (optional):
- 1 can organic full fat coconut milk (refrigerated for at least 2 hours)
- 1 T agave
- 2 tsp vanilla

- Place entire, unopened can of coconut milk in the refrigerator
- Place cupcake liners in muffin tins
- Place all ingredients for crust, except for coconut flakes, in food processor and pulse until crumb-like
- Sprinkle bottoms of cupcake liners with coconut to prevent crust from sticking
- Press crust mixture into bottom of liners and freeze until set (1 hour)
- While crust is setting, place ingredients for filling in high speed blender or food processor and blend until smooth
- Divide evenly on top of crusts and place back in freezer for another hour
- To make whipped topping, open refrigerated can of coconut milk and scoop the solids that have separated to the top of the can into a small mixing bowl
- Using a whisk, mix the coconut milk solids with the the agave and vanilla until fluffy and whipped
- Refrigerate "whipped cream" until you are ready to serve the pies

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