There’s something in the air here in Vancouver. It’s a bit sweeter, a little warmer, a tad fresher. Spring is coming!
These little cups (adapted from Minimalist Baker’s key lime pies) are the perfect way to prep for a fresh and delicious new season!
Crust:
1 c. pitted dates
1 c. walnuts (or almonds)
Filling:
1 c. raw cashews, soaked
3/4 c. coconut milk
1/4 c. coconut oil, melted
3-4 large limes (1 tbsp zest & 1/2 c. juice)
1/3 – 1/2 c. sweetener/agave nectar
shredded coconut (topping)
- Add dates to a food processor, pulse until small bits remain. Set aside.
- And walnuts to food processor. Pulse until they form a meal.
- Add dates back in, and pulse with walnuts until ingredients form a ball.
- Blend all filling ingredients until creamy. Taste and adjust flavour as needed (add more lime juice/zest for tart, more agave for sweet).
- Grease muffin tins with coconut oil. Cut strips of paper and place into each cup (for easier removal).
- Press crust into each cup (roughly 1 heaping tbsp).
- Pour filling into each cup.
- Sprinkle with coconut and lime zest.
- Freeze 2-4 hours, or until firm.
Enjoy! ♥
kind coconut blog 