After taking a trip down to Coconut Groves Organic Farmers Market on this beautiful Saturday I was tempted to make something yummy, sweet, and mini. I always have random cravings for key lime pie so that’s what I decided on for our first Saturday Sweet Tooth post! I love making mini versions rather than whipping together a whole pie because they are easier to grab for a quick bite and the perfect portion to curb those cravings.
The base or crust of this dessert is made up of only nuts, dates, and organic vanilla extract, yup I said it, only 3 different ingredients! I am obsessed with this crust, you can literally do SO much with it, so don’t limit yourself to only this recipe. My recipes are here to inspire healthy & wholesome eating, that doesn’t mean you have to do it this way. Be creative, take photos, and send them my way so I can share them on Facebook, Instagram, or Twitter to help inspire others! You can use this base to make protein bars, other varieties of pies, cheesecakes, you name it.The crust is also my favorite part of these little guys because it is so creamy, chewy, and smooth it simply melts in your mouth. Why raw you may ask, well you’re skipping out on all the added sugars, preservatives, bleached flour, and probably 15 other ingredients. This way you know what you are putting into your body, it is easy for you to digest it, you are gaining all nutrients from it due to it being raw, and you aren’t going to feel lethargic, bloated, or guilty from eating this fiber rich dessert.
The three different variety of nuts used in this dessert are walnuts, almonds, and cashews. The cashews specifically add a creamy & smooth consistency that will be used in the filling as well. Using fresh mango and the juice of 1 lime is where you get that sweet & and sour flavor from natural ingredients. This recipe is so simple you literally just have to blend the ingredients together, fill, and refridgerate. The only time consuming part is letting it sit and cool for a few hours so the crust can harden and the filling can thicken. I love topping these mini bites with sliced fruit for that added fresh cool juice flavor. I chose kiwi because I purchased some delicious ones today at the market and they added a beautiful pop of color.
A fiber rich, easy to digest, filled with calcium rich almonds, monounsaturated heart-friendly fats, and natural sugars is the type of dessert I want to enjoy. So next time you’re thinking Key Lime Pie I hope you think RAW key lime pie, you will not be disappointed.
Prep Time: 20 minutes
Cook Time: 2 hours just to cool in freezer or overnight in fridge
Total Time: 2 hours & 20 minutes
1/3 cup walnuts
1/3 cup almonds
1/3 cup cashews
1 cup dates
1 tsp vanilla extract
1 ripe mango peeled & sliced
juice of 1 lime
1 cup cashews
1 tbsp coconut oil
1/2 tsp vanilla extract
2 tbsp honey
In a food processor or blender add all crust ingredients and blend until all ingredients ball up into a sticky dough consistency, look at photo above for example. Don’t clean food processor for extra flavor and then add the filling ingredients, blend until you have reached a smooth & creamy consistency. Coat a mini cupcake pan with very light olive oil or olive oil spray and fill with crust filling, push down, and form a cup. Then add filling into the cup like mini pies. You can either freeze the bites for a couple hours or you can place in the refrigerator overnight. Once the crust & filling have firmed, pop mini pies out but the help of a butter knife, place what ever fresh fruit of liking on top and enjoy those little guys!
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