Key Lime Pie-Petites

Grain free, Dairy free, Gluten free, LOW sugar

Crust

·       ¾ cup raw hazelnuts (preferably soaked and dehydrated)

·       1/4 cup shredded unsweetened coconut

·       8 dates, pitted

·       1/8 tsp of sea salt

Lime Filling

·       1 cup cashew butter (or make your own - click here)

·       ½ cup coconut oil, melted

·       ½ cup fresh lime juice

·       1-2 Tbs honey, raw unprocessed

·       ½ tsp vanilla extract

·       1/8 tsp sea salt

·       lime zest for garnish (optional)

1.     Line 2 muffin tins with muffin liners (if you have mini muffin tins with mini liners, use those)

2.     Place all crust ingredients into food processor and blend until broken down into coarse flour consistency

3.     Spoon 2 tsps of crust mixture into each liner and press down firmly.

4.     Place into freezer for 10 minutes

5.     In medium bowl, stir filling ingredients (except lime zest) until completely combined.

6.     Remove crust-filled liners from freezer and spoon 1 Tbs of lemon mixture into each one.

7.     Garnish with lime zest, and place back into freezer for at least 30 mins. 
8.     Store in fridge or. freezer

 (seen here with lemon zest)