Single Serving Key Lime Pie

Making big batch desserts single serving, has somehow become a specialty of mine. Deliciously Ella's Key Lime Pie, was my latest victim.

 

Adapted from the recipe in this article (It's only in her book, not on her website).

 

* Details on: Coconut Cream, always use full-fat, milk containing Gum Guar won't work as it won't separate, sweeten with whatever you want. Vanilla Extract for flavour is optional.

Single Serving Key Lime Pie

Ingredients:

Base:

40g Almonds

60g Gooey/Soaked Medjool Dates (3-4)

1/4-1/2 Tsp Coconut Oil

 

Key Lime Topping:

1/2 Ripe Avocado

2-3 TBSP Coconut Cream * (Just scoop out of the can for this bit)

1-2 Tsp Maple Syrup or Sweetener of Choice

Juice and Zest 1 Lime, Or to taste (I like mine really zesty)

 

Coconut Cream:

1/3 Cup Coconut Cream

Sweetener to taste

Optional: Vanilla Extract

Method:

Base:

Pulse the almonds till broken to mixed sized crumbs, not as far as flour. Add the dates and coconut oil. Blend till it's one sticky mix, add some more coconut oil or an extra date if needed, date stickiness varies. Dump into a grease ramekin, I used one that I bake my oatmeal in. (I greased mine with coconut oil)

Filling:

Blend the avocado, 2 TBSP Coconut cream, 1/2 of the lime zest and juice and some sweetener. Taste and adjust the lime and sweetener to taste, adding more coconut cream if you want it creamier. Pour on top of your base, wrap with cling film and place in the freezer for 30-40 minutes or till set and firm but NOT FROZEN.

Coconut Cream:

Whip up your cream with sweetener of choice and some vanilla if you've got it.

Assemble: Dollop some cream on top of your pie, and sprinkle over some lime zest. Enjoy!