Raw Key lime Mini Pies | Vegan, Grain-free
Recipe and image by Stelle and Co
8
15 minutes
dessert
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.
Ingredients
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2 cups almond flour
¼ cup tapioca starch
¼ cup Artisana Organic Coconut Oil, melted
¼ cup Maple syrup
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⅔ cup coconut milk
1 jar of Artisana Mac-Coco Butter (about 1 cup)
⅓ cup maple syrup
Zest of 2 limes
Juice of 2 limes
Directions
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.
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