Key lime pie has always been one of my favourite desserts. I think I say that about everything I make. But I really do love a lot of things – especially food things! And there is just something so refreshing about the cool, limey taste of a key lime pie. It’s summer time in pie form.
But I kind of forgot about key lime pie for a while. You know when you haven’t had something in a long time, so you don’t think about it? Also, my husband doesn’t like key lime pie. He’s more of a chocolate guy. So whenever we get dessert it’s typically chocolatey and nut-buttery of sorts. So the other day when key lime pie crossed my mind, I needed it. As soon as possible. In my belly.
Throughout this pregnancy, I’ve craved a lot of things. Nothing weird – like the quintessential pickles and ice cream at the same time – pregnancy craving. Just lots of different things. Cinnamon buns. Peanut butter and chocolate. Potatoes. Lots of white potatoes. Which is funny because potatoes are something I haven’t eaten as a staple in my diet for many years, but are making a big comeback in this pregnancy. And when the cravings come, I want them NOW! So the other day when I started craving key lime pie… I wanted it NOW.
As you know, I’m all about making, and eating things that are super simple. Things that you could literally whip up in under 30 minutes with not too many ingredients. This recipe, does just that! It also meets all of my vegan, gluten free, crap free criteria. Which means I don’t feel guilty about eating all 12 of my mini key lime pies over the next week or so. I’m growing a baby ok?
These key lime pie bites are delicious, full of the best kinds of fats, natural sugars, and best of all use 8 simple really food ingredients!
- Avocado
- Banana
- Lime Juice
- Lime zest
- Coconut oil
- Maple Syrup
- Dates
- Walnuts
I hope you enjoy this simple recipe. Let me know what you think by writing in the comments below, or giving the recipe a rating!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
Mini Pie Bites
|
- 4 Medium avocados
- 1 banana
- 3 medium Limes plus the zest of one lime
- 1/4 cup maple syrup
- 1 tbsp coconut oil
Ingredients
Pie Filling
|
|
- Place the crust ingredients in a food processor, and mix until you have achieved a fine consistency.
- Lightly coat a muffin pan with coconut oil (you could also use parchment muffin cups - this will certainly make it easier when taking them out). take about 1-2 tbsp per muffin cup of the crust, and pack it in tightly. Set aside
- Place all of the filling ingredients into food processor, and blend for 2-3 minutes until you achieve a smooth pudding consistency.
- Evenly distribute your filling between all 12 mini pies, and place in the freezer covered for 2-3 hours.
- Once they are thoroughly frozen, taken them out for about 5 minutes before trying to get them out of the muffin pan. If you haven't used a parchment muffin cup, simply use a butter knife down the side of each muffin, and pop them out!
- Leave in the freezer, and take out 10-15 minutes before serving for best results. You could also eat them right out of the freezer like me... Enjoy!
Leave a Reply