Outside it’s freezing, but that didn’t stop me from craving a chilled dessert. Not too sweet and not too tart, these almost-raw mini pies are vegan and free of gluten and refined sugars. All the fun of a cupcake and none of the guilt!
Coconut Key Lime Mini Pies
1/2 cup pitted Medjool dates
1/4 cup nuts of your choice
1/4 cup flaked coconut
pinch of sea salt
1 cup cashews
1/3 cup coconut yogurt
4 tbsp fresh squeezed lime juice
2 tbsp maple syrup or agave
Topping options: fresh kiwi slices, shredded coconut, grated lime zest
Start by soaking the cashews in water for 2-6 hours, then drain and rinse. For best taste, toast the coconut flakes by spreading in a thin layer on a bake sheet and broil just until golden.
Blend the dates, nuts, coconut and sea salt in a blender or food processor until uniform. Set 8 paper baking cups in a muffin tray. Place two tbsp of the dough onto the bottom of a paper baking cup, pressing down to create an even crust. Repeat with the rest of the dough. Blend the filling ingredients in a blender until smooth. Pour over the crust and use a spatula to smooth the tops. Freeze until set.
About 20 minutes before serving, remove mini pies from freezer and top with kiwi slices, shredded coconut, grated lime zest or other toppings of choice. Serve chilled. Makes 8 mini pies.