Mini Key Lime Pies
Mini Key Lime Pies!! While there are still avocados and limes about, make these! Short on time? The key lime mousse is lovely on its own for those wanting a simpler dessert.
Make time: 45 mins
Setting time: 6 hours
Makes: 6–8 mini pies
Equipment required: food processor, blender
Ingredients
Coconut Cream Topping
½ cup desiccated coconut
½ cup warm filtered water
1 cup young coconut flesh
1½ tbsp sweetener (coconut nectar or light raw agave syrup)
½ cup melted cold-pressed coconut oil
Base
¾ cup dried fine coconut
1 cup dried activated almonds
¹⁄³ cup cashews
1¼ cups pitted dates
¼ tsp vanilla bean powder or ½ tsp vanilla extract
¼ tsp sea salt
2 tbsp melted cold-pressed coconut oil
Key Lime Avocado Mousse
1 cup avocado flesh
¼ cup coconut milk
¹⁄³ cup sweetener
pinch of sea salt
zest of 1 lime
¹⁄³ cup lime juice
¼ cup melted cold-pressed coconut oil
To finish
zest of 1 lime
Method
To make the coconut cream topping, soak desiccated coconut with warm water for 2 hours. After soaking, blend the coconut with its soaking water, coconut flesh and sweetener until smooth. Add melted coconut oil and continue blending. The topping should be super smooth—no graininess. Transfer to a container, cover and allow to set in the fridge for 2–4 hours.
To make the base, blend dried coconut into a flour in a food processor. Add nuts and dates, blend until a couscous-like texture. Add remaining base ingredients and pulse until combined. The mixture should hold together well. If it’s too dry, add 1–2 tbsp of water.
You can either make mini tarts or one large pie—for both, line with a biodegradable wrap. For mini tarts, press about 1/4 cup of mixture into each making sure you get an even thickness on the bottom and up the sides (3–4mm thick)—same for the pie. We recommend using an 18-inch tart pan. Place in the fridge while you make the mousse.
To make the mousse, place all ingredients except coconut oil in a blender and blend until smooth. With the motor running, pour in coconut oil and blend until smooth.
Divide the mousse between the tart bases (or pour over tart base) and return to the fridge for about 3 hours.
To finish, top each pie with a dollop of coconut cream. Eat!
