Raw Key Lime Pies
Crazy morning this morning as Nigella Lawson featured one of my pics on Instagram and suggested that her followers follow me. I could not be more honoured that people like and share my photo’s. I love being creative and taking pics of my food and I’m so happy that people like them.
I’ve been reading various recipes for raw key lime pie for a little while now and couldn’t wait to create my own version. These super delicious little treats are really simple to make and taste amazing.
The avocado and lime filling is smooth creamy and I love the fresh zing of the lime combined with the sweetness of the base.
My top tip as ever is to add a pinch of good salt (sea, pink Himalayan) to the base and the filling to counter the sweetness a little.
I used The Coconut Merchants lovely organic coconut butter and coconut syrup – If you fancy trying any of their delicious products, they have kindly set up a special discount code so that you can get £5 off. Simply head over to their website and use this code: cm4nikiwebster
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- 1 cup almonds
- 1 tbsp chia seeds
- 1 cup medjool dates
- Pinch sea salt
- 1/2 cup coconut butter
- 1/2 avocado
- Juice 1 lime
- 2 tbsp coconut syrup
- Pinch sea salt
- Lime zest for the top
- Add the almonds to your food processor and blitz until you get a fine crumb. Add in the dates and blitz again. Finally add in the chia seeds and salt and give it a pulse.
- Cut out little strips of baking paper and then lay them across the bottom of the muffin tins so that the tarts come out easily. Divide the base mix equally between six of the spaces.
- Tap the mix down with a spoon so that the base is firm. Make little indents in the middle then put them in the freezer for 15 minutes to firm up.
- To make the topping add all the ingredients to your food processor and blend until smooth and creamy (aprox 3-4 minutes). Spoon onto the bases.
- Pop the tarts into the freezer for 30 minutes to firm up then transfer to the fridge until eaten.