Mini Raw Key Lime pies

Maybe the fresh lime zest caught your eye or the creaminess of this pie reminded you of all of the snow this weekend. 

But, I will assure you that this is perhaps the best dessert I've made yet.  These will not break your New Years resolutions or make you blame it on the snow day! Enjoy and let me know how you like them!

Mini Raw Key Lime Pies

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Prep time: 20 minutes                     Freeze time: 1 hr   Serves: 6

Ingredients:

Crust:

• 1 cup walnuts
• 1 tbsp coconut oil, melted
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• pinch of salt

Filling:

• 1 cup cashews (soak 4-6 hrs in water)
• 2 limes, squeezed
• 3 tbsp pure maple syrup
• 1/3 cup coconut milk
• 1/3 cup coconut oil, melted  

Line a muffin tin with 6 parchment baking cups and set aside.

1. To prepare the crust, start by pulsing the walnuts in the food processor. Make sure you don't overdo it or else you will have walnut butter.
2. Add in the melted coconut oil, maple syrup, vanilla, and salt. Pulse again until a uniform dough is formed.
3. Scoop the crust using a tablespoon and place it at the bottom of the baking cups. Use your fingers to press it down firmly. (If you have left over crust, spread it evenly among all 6 cups).
4. Place the pan in the freezer so it can set.

1. To prepare the filling, measure a cup of the soaked cashews (be sure you drain and dry beforehand) and puree them with the coconut milk, maple syrup, 1/3 cup coconut oil, and lime juice from the two limes. 
2. Place about 1/2 tsp lime zest into the filling.
3. Pour the filling evenly over the crusts. Place cashews or lime zest if desired.
4. Freeze for about 1 hr until firm.
5. To serve, let them sit at room temperature for 5 minutes. 

Bon appetite!