Mouth watering raw mini key lime pies using our coconut oil and mac-coco butter for a long lasting taste of tangy and sweet satisfaction. Watch the video of how to make these here.
Line a muffin/cupcake pan with muffin paper liners, set aside.
In a medium bowl, combine all ingredients for the crust.
In another bowl, combine all filling ingredients.
Scoop ~1.5 Tbsp sized balls of the crust mixture into each muffin paper. Use the back of a spoon to press down. Shape the crust flat, pressing up around the sides into a cup shape.
Use a large spoon to spoon in the filling.
Cover and refrigerate to set, for 1-2 hours.
Top with whip cream and lime zest.
Enjoy! Store leftovers in an airtight container in the fridge or freezer.
