Frozen Mini Key Lime Bites
Summer Time Treat and Gluten free and Dairy Free*
KEY LIME FROZEN TREATS STACKED WITH REGULAR LIMES
INGREDIENTS
5-6 Small Key limes (or 3 large limes) save some lime zest
1.5 cup gluten free graham crackers pulsed (I love Pamelas)
3/4 can of full fat coconut milk 16oz can (Thai brand is my fav)
1 cup of plain raw cashews. (soak before you start recipe)
3-4 TBS grass fed butter (or some non dairy butter alternative)
1/2 cup agava syrup
Tools: Muffin or cupcake baking pan with liners, blender, saute pan, microblade or tool to get lime zest, lime juicer, or thongs to squeeze out as much juice as possible
All about the nuts.
The Day Before
Soak the cashews in water—this is the secret to that creamy filling. I usually let them soak overnight, but if you're short on time, aim for at least 6 hours.
Day Of Assembly
Preheat your oven to 350°F.Melt the butter in a saucepan over low heat. While that’s melting, pulse the graham crackers in a blender or food processor until they reach a fine, sandy texture.
Pour the graham cracker “sand” into the melted butter and stir until fully combined—the crumbs should soak up all the buttery goodness.
Spray the liners with non-stick spray, then scoop a small amount of the mixture into each cupcake liner (I like to double-line mine for extra sturdiness). Press down firmly using the back of a spoon or a small measuring cup to form the crust base. Bake for 10 minutes. While the crusts are baking, start on the filling.
THE FILLING.
In a blender, combine the soaked cashews, agave syrup, lime juice, a bit of lime zest, and coconut milk. Blend until smooth. I like to taste as I go—if you prefer it sweeter, feel free to add a little more agave. Optional but worth it: For an ultra-smooth texture, pour the mixture through a fine mesh sieve to catch any lumps.
Pour the filling into the cooled graham cracker crusts, leaving a little space at the top (don’t fill them all the way to the rim). Sprinkle a little lime zest on each one, then place the entire muffin pan in the freezer for at least 6 hours.
Once fully frozen, keep the treats in their cupcake liners—this is a frozen, handheld dessert that’s easy for your friends to pick up and enjoy without a plate or fork. I like to add a final touch of fresh lime zest right before serving.
Adapted from a recipe/author unknown.
