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Mini Key Lime Pies

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Mini Key Lime Pies by Lauren Dapoz of Lauren’s Lovely Kitchen

Ingredients

Crust:

Filling:

  • 1 cups raw cashews, soaked in water overnight
  • 1/3 cup full fat coconut milk
  • 3 TB pure maple syrup
  • 3 TB lime juice
  • 1 tsp lime zest

 

  1. For crust, blend cookies and coconut oil in a food processor until a “dough” forms, about 2 minutes. Line a muffin tin with 6 paper or silicone cups. Add 2 TB dough into each cup, pushing dough up the sides to form a cup shape. Freeze for 15 minutes.
  2. While crusts are freezing, prepare filling. In a high speed blender, combine all filling ingredients. Blend until smooth, about 2 minutes. Pour filling into each muffin cup. Refrigerate at least 1 hour.
  3. Top with additional lime zest if desired. Enjoy!

Makes 6 mini pies

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