I discovered delicious and deceptively decadent recipe in Beauty Detox Foods by nutritionist Kimberly Snyder. This is a great option for those like me who have a major sweet tooth but are trying to cut down on dairy and processed foods.
I love that there's no refined sugar in this recipe either. But don't let all that fool you! This is an incredibly rich dessert that lime-loving vegans and non vegans alike enjoy, and I hope you do, too.
The recipe below makes a dozen mini muffin-sized pies.
1 cup raw walnuts, soaked for 15 minutes and rinsed well
3/4 cup raw pecans
4 pitted dates
2 1/2 Tbs. raw coconut nectar or Grade A maple syrup
1/4 tsp. sea salt
3/4 cup fresh-squeezed lime juice
2 cups raw cashews
1/2 cup raw coconut nectar or Grade A maple syrup
1/3 cup coconut oil
3/4 tsp. vanilla extract
-Place aluminum cupcake cups into a muffin tray and spray the inside of each lightly with coconut oil. Set aside.
-Put all the crust ingredients into a food processor or a blender. I use my old Ninja blender because I find that the removable blades make scooping out the mixed finished product much easier. Blend/process until the ingredients stick together to form a ball.
-Take out a small spoonful and form a ball about the size of a medium strawberry in your hand. Place into the cupcake cups and carefully and evenly flatten with the back of a teaspoon.
-Add the filling ingredients into a blender or food processor. I use my Vitamix for this part because it produces the smoothest consistency. Blend until the ingredients transform into a creamy (not runny!) blend.
-Spoon into each cup and place the muffin tray into the freezer to set for at least 3 hours or overnight.
-To serve, let it rest at room temperature for 10 minutes to soften. Garnish with a sliver of lime for the full effect!