We are transitioning from winter to spring over here in Alabama and it has really been an emotional roller coaster. One week it is sunny and 65 degrees and the next the temperature drops to 20 degrees and you find yourself stuck inside on a rainy day craving key lime pie because you are 7 months pregnant and need some sunshine in your life! So....what do you do when you are stuck inside on an intensely rainy/ cold day with a toddler who has already taken everything out the cabinets and thrown the folded laundry back in the dryer?


Get him to help you destroy the kitchen by making easy, fun, and healthy snacks that will brighten up your life!

Well as most of you know I cannot eat traditional key lime pie because, gluten, dairy, refined sugar, and whatever other inflammatory ingredients hide in there will wreak havoc on my body and health. AND, most likely you find yourself on this blog because you too have similar restrictions and are trying to find ways to be able to occasionally have a treat again that supports healing and your long term health goals!

So lucky you...... this key lime pie is: 

1. Gluten, dairy, grain and refined sugar free

2. Made with real food ingredients like coconut milk, avocado, lime, coconut flakes and raw honey

3. Is tart, subtly sweet, creamy, and everything you ever dreamed of in a 2 bite-sized fat bomb disguised as a treat!

This is it ! An 8 ingredient AIP/CEP/Paleo dessert ready to support your healing AND transport you for a moment out the dead of winter and into a much brighter and sunnier enviroment! Ok. now go make some pie!


Key Lime Pie Cups (CEP, AIP, Paleo, Vegan)

Prep Time  -  Cook Time  -  Total Time

   10 min         15 min            35 min    

Not including chill time which is 2-4 hrs.     

Serves 8

Adapted from Minimalist Bakers Vegan Key Lime Pie

Ingredients:

For the Coconut Crust: (AIP/CEP)

1 1/2 Cups Coconut Flakes 

3 Tbsp. Palm Shortening (melted)

OR

For the Macadamia Nut Crust (this is an AIP and CEP reintorduction): 

1 1/2 Cups macadamia nuts 

2 Tbsp. palm shortening (melted) 

For the Filling:

1/2 avocado

1 Cup full fat coconut milk 

1/4 Cup coconut oil (melted)

3-4 limes juiced (about 1/2 cup) *with 4 limes it is pretty tart

2 tbsp. lime zest 

1/4-1/2 cup raw honey (or sweetener of choice) *I used 1/4 cup 

Toppings (Optional):

Coconut Cream 

Toasted coconut flakes 

Directions:

For the Crust:

1. Pre-heat the oven to 325 degrees F. Line a muffin tin with parchment muffin liners 

2. Place the coconut or macadameia nuts  in a high powered blender or food processor and pulse/blend until it is a grainy consistency 

3. Add in the melted palm shortening and pulse. blend it together for a minute to combine 

4. Spoon 1 tbsp. of the crust mixture into the bottom on the muffin liner and using the back of the spoon press it down. 

5. Bake for 10-15 minutes until the crust is a nice golden color 

6. Let cool 

For the Filling:

1. While the crusts are baking in the oven add all of your ingredients for the filling into a blender and blend together until smoothe. 

2. Pour the filling on top of the crusts to the top 

3. Place mini pies in the fridge to set for 2-4 hours 

4. Enjoy! 


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