This my friends is a game changer! This recipe is so versatile and the ingredients can be switched up with ease and it STILL turns out amazing! I actually can’t believe this is good for you 😉
Sweet, tangy and delicious, this will be a hit for sure!
I’ve given vegan and non vegan options in this recipe 🙂
Enjoy!
This recipe is adapted from minimalistbaker.com
Ingredients
Crust
- 1 1/4 cup graham cracker crumbs can use gluten free as an option
- 1/4 cup organic butter or vegan butter vegan buter - Earth Balance
Filling
- 1 cup raw cashews soaked overnight or at least 4 hours
- 3/4 cup coconut milk organic
- 1/4 cup coconut oil melted
- 4-5 large limes to make 1 tbsp zest and 1/2 cup juice
- 1/3 - 1/2 cup raw honey or maple syrup
Servings: cups
Instructions
- Preheat oven to 375. Ground up graham crackers if they are not already ground. Melt the butter and mix with the crumbs. Divide evenly in lined muffin tray and press down with bottom of a cup or a spoon. Bake for 10 mins and set aside
- Add all ingredients to blender and blend until smooth. Adjust taste as necessary by adding more sweetener or zest as desired.
- Divide evenly into muffin liners. Top with more zest for garnish. Put into freezer and remove 10 minutes prior to eating
- For an alternate version (the one I used), replace the coconut oil with 3 egg yolks and replace the coconut milk with either rice, almond, or cashew milk. Bake at 375 for 14 minutes. This version does not need to be stored in the freezer, just the fridge 😉
Share this Recipe
Powered byWP Ultimate Recipe