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semi-raw mini key lime pies

Posted on January 20th, 2012  |  3 Comments

Happy Friday!

A little tidbit about me: I’m a total sucker for advertising.

Well corny advertising.. case and point: I’ve bought at least 3 different infomercial products… from the actual infomercial (not the As Made on TV section in Bed Bath & Beyond.)

In my defense, they all are pretty rad items.

Check out the aero garden – people love it… unfortunately curious cats do too.

(source)

Magic bullets are amazing for making drinks, dressings and salsas. Too bad I bought it before I saw it for 1/3 the price at the store.

(source)

But for me, Sham W0ws are the best. Best.ever.under.the.dish.drying.rack.towel.

(source)

I’m also a sucker for food trends, well just the good ones. And generally I’m just more or less curious and want to try them out, ya know, see what all the hype’s about.

One fad I’ve been more and more into is the raw movement.

I’ve tried a few raw recipes:

fennel, onion, cucumber salad

oat date balls

asparagus, broccoli, tomato salad

sugar free walnut date squares with chocolate frosting

homemade larabars

and not only love them for their ridiculous taste and ease to make, but because of how I feel after eating them.

No bloat, no guilt.

Energetic and replenished.

Over the past two years I have juiced at least 365 times and incorporated more and more rawness into my diet.

I’ve also lost 20 pounds.

Now. I’m not saying eating raw makes you lose weight. I’m not a dietitian or a doctor. I’m a gal who loves to cook and eat and feel good.

What I am saying is, for me, thinking more about the food I’m eating, the nutrients.benefits.strength.energy I’m gaining from each bite, has helped me to lose weight. And feel really good. Inside and out.

And I wanted to share because it’s taken me about 20 years to actually feel happy in my own skin and I know there are others out there who feel the same.

I just want to say, you.can.do.it.

In fact, I bet if you add just a little bit of exercise into your diet lifestyle change, you can do it faster. And have more energy and release those happy feeling endorphins. And feel good.

Let’s turn New Years Resolutions into Lifetime Benefits.

And lets celebrate that with a very satisfying sweet dessert.

Semi-raw mini key lime pies. Yay!

Guilt-free and health benefits to boot!

Dates. Naturally sweet, caramel mimicking, great binder.

Oats. Cheap, fiberful, filling.

Walnuts. They don’t look like brains for nothing. Full of essential fatty omegas and antioxidant central, especially if raw!

Honey. Immune strengthening, allergy defending, naturally occurring sweetener.

Lime. Flavorful, crisp. refreshing.

Coconut Oil. Healthy fat, tropical flavor.

Avocado. Creamy, beautifying, delicious.

 

Aren’t they cute? And the definition of portion control.

Three seems ’bout right. :)

Seriously these are so good! Perfectly tart yet creamy, balanced by the best ever sweet salty crunchy pie crust, raw is one trend I can get used to. (semi-raw because of the oat/walnut toasting.)

Enjoy

~l

semi-raw mini key lime pies

by lafig

Cook Time: 30 minutes

Ingredients (24-30 mini pies)

  • Crust:
  • 1/2 c. walnuts, toasted (optional)
  • 1/2 c. oats, toasted (optional)
  • 1 1/2 T coconut oil
  • 1 T honey
  • 8 dates, room temperate
  • pinch cinnamon and salt
  • Filling:
  • 2 avocados
  • 2 limes, zested and juiced
  • 1-2 T coconut oil
  • 1 T honey

Instructions

Crust:

1. It’s optional to lightly toast the walnuts and oats, you can do it in a dry skillet over medium heat, one at a time.

2. In a food processor pulse the dates until they form a paste. Room temperate dates are a must for this.

3. Place the dates into a separate bowl. In the same processor pulse the walnuts until they are ground texture. Repeat with the oats.

4. In a small skillet (same skillet as used for toasting) heat the oil and honey. Heat until melted then add the oats. Combine and add the to the dates and walnuts, cinnamon and salt.

5. Using your hands work the mixture to fully combine.

6. Each mini cupcake should get 1 teaspoon. Use the back of the teaspoon to push the crust to the bottom of the cupcake liner. Refrigerate while you prepare the filling.

Filling:

1. In the same food processor (save dishes) add the avocado, lime, zest (leaving a pinch to garnish,) coconut oil and honey.

2. Pulse until smooth (make sure if coconut oil is solid it gets fully mixes, big chucks of oil aren’t cool.) – you might be able to heat the oil and honey, let cool a little and then add it to the avo/lime mix to ensure proper combination.

3. Each mini cupcake gets about a teaspoon of filling.

4. Freeze pies. Let thaw for 5 minutes before eating. Store in freezer, due to the low quantity of coconut oil it gets soft if left out or in the fridge for more than 30-45 minutes.

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3 Responses

  1. [...] got another mini treat for you here and it’s in the form of muffins, not pies, so you won’t feel bad eating them all the time any time of [...]

  2. Kate says:

    Hello Lauren,I happened upon your site today and I just wanted to let you know how much I’ve enjoyed browsing around. Can’t wait to try some of your recipes. Also,your pep talk above is really great. Thanks for putting it out there for those of us who need it!

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