Small Key Lime Pies – These sound little sweets are ideal for any event. They are veggie lover, gluten free, dairy free, keto and unimaginably velvety!
I think there are scarcely any things more reviving than the fragrance and taste of new citrus. Also, man gracious man, do I love limes! So when I was thinking up new plans to impart to all of you on this blog I chose we truly required a magnificent Key Lime Pie formula yet what is better (or cuter) than Mini Key Lime Pies?!?!?
So here we go, these sweet, velvety and reviving little treats are veggie lover, gluten free, dairy free and refined sugar free with alternatives to likewise make them keto. What's more, wow are they acceptable! Continue perusing for bit by bit directions.
Also Try Our Recipe : CREME BRÛLÉE CUPCAKES
Ingredients
Crust:
- 2 1/4 cups gluten free graham crackers (*for KETO use these)
- 1/2 cup organic palm shortening
Filling:
- 1 cup raw cashews, soaked for 4–6 hours or up to overnight and drained
- 1/2 cup full-fat unsweetened coconut milk
- 1/2 cup fresh lime juice, from about 4 large limes
- 1/4 cup pure maple syrup (or 1/3 cup honey if not vegan) (*for KETO use 1/4 cup of this)
- 1/4 cup coconut oil
- 1 Tablespoon grated lime zest + more zest for sprinkling on top
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 375 degrees F.
- Line a standard sized muffin tin with 12 paper liners.
- Pulse graham crackers and palm shortening in a food processor until the graham crackers are finely ground and the palm shortening is fully incorporated into the mixture.
- Evenly distribute the crust mixture into the bottom of the muffin liners and press down firmly to flatten the crust.
- Bake the crusts for 8 minutes until golden brown.
- Once baked, remove the crusts from the oven and set aside to cool completely before adding the filling.
- Add all filling ingredients to a blender and blend, starting on low and increasing to high until smooth and creamy. This will take about 90 seconds.
- Evenly pour the filling into the muffin liners to cover the crust.
- Pop any air bubbles that surface in the filling carefully with a wooden toothpick.
- Sprinkle the tops of each mini pie with a pinch of lime zest.
- Freeze the mini pies in the muffin tin for 2-4 hours or until firm.
- Remove from the freezer and immediately remove the paper liners while frozen and arrange the pies as you’d like them on a serving platter.
- Allow the pies to sit at room temperature for 15 minutes before serving from frozen or transfer the serving plate to the refrigerator if not serving right away. Enjoy!
For More Details : bit.ly/3f9XL8M
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