Single-Serving Key Lime Pie
This dessert is like a flavor bomb in your mouth—sweet, nutty crust, topped with a creamy tart filling and fresh whipped cream. It’s everything we love about Key lime pie, but with much less sugar, naturally gluten-free, and can be made dairy-free if needed. This recipe makes five single servings that can be eaten right away, or store them in the freezer and thaw when you want a taste of summer on a Florida beach! For easy storage, assemble these directly in a small Mason jar that you can add a lid to.
Yields5 servings
Ingredients
- 1/2 cup (67 g) raw macadamia nuts
- 1/2 cup (50 g) raw pecans
- 1 date, pitted
- Pinch of sea salt
- 1/2 cup (120 m) fresh lime juice (Key lime or regular lime works.)
- 1 medium-sized avocado, peeled, pitted and cubed
- 1 tablespoon (15 ml) raw honey or pure maple syrup
- 2 tablespoons (30 ml) coconut cream
- 1/4 teaspoon vanilla extract
- 2 tablespoons (30 g) coconut butter
- 1/4 teaspoon spirulina powder (optional)
- 1/2 cup (120 ml) cold heavy cream or coconut cream
- 1/2 teaspoon vanilla extract
INSTRUCTIONS:
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In a food processor or blender, combine the macadamia nuts, pecans, date and sea salt, and blend until the nuts are finely chopped and have combined with the date. The mixture should be crumbly but stick together when you press it together in your hand. Divide the mixture equally among five 4-ounce (120-ml) Mason jars, using clean hands or the back of a spoon to push it down into a solid crust.
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In a clean blender or food processor, combine the lime juice, avocado, honey, coconut cream and vanilla, and blend for 20 to 30 seconds, or until just mixed. Add the coconut butter and spirulina powder (if using), then blend until smooth and fully combined. Divide the mixture equally among the jars.
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Make the homemade whipped cream topping: In a large bowl or the bowl of a stand mixer, combine the heavy cream and vanilla, then use an electric hand mixer or the stand mixer fitted with the whisk attachment to whisk on high speed, about 1 minute, until medium-stiff peaks form. Divide the mixture equally among the jars.
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Seal each jar with a lid and store in the fridge for 3 to 4 days. To freeze, store in the freezer for up to 3 months. When ready to serve, thaw in the fridge until soft.
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