Mini Key Lime Pies

These individual key lime pies make for an impressive dessert that never fails to delight- even those who aren't accustomed to this way of eating seem to enjoy these creamy and zesty indulgent treats and I've received so many requests for the recipe.

Three great health benefits: boosts immunity, beneficial for bone health, good source of fibre 

Serves 8

Ingredients:

150g almonds

25g coconut flakes

Pinch sea salt

200g medjool dates, pitted

150g cashews, soaked overnight and drained & rinsed

125ml coconut milk

100ml coconut oil (liquid)

60ml maple syrup

Juice of 4 limes

Zest of 1 lime

Method: 

1) Grease 8 mini tartlet tins with a little coconut oil. 

2) Start by making the pie crust. Place the almonds in a food processor and whizz until they resemble "breadcrumbs". Add the coconut flakes and salt and whizz to combine. 

3) Add the medjool dates and whizz until the mixture sticks together. Separate into 8 equal portions and press into each of the prepared tartlet tins. Place in the freezer to set.

4) Meanwhile, place the soaked cashews in a clean food processor and whizz to break up. Add the remaining ingredients and whizz together until smooth and creamy. Pour, in equal portions, into the prepared tartlet tins/ cases and freeze until set. Remove from the freezer at least 10 minutes before serving. Decorate as desired.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com