Raw Key Lime Pie Bites

I got my hands on a bunch of limes, and all I could think to make with them is key lime pie.  It sounded sooo good to me because I love key lime pie any time of the year.  Especially the very tart kind.  It has to be the perfect balance of tart and sweet, with real organic limes, plenty of zest to create that lovely aroma.  I was feeling a little lazy though so instead of a pie, I ended up making key lime pie bites.

Just a dusting of raw "graham cracker" crumbs on the bottom, just enough to set the luscious filling on top of since the filling is my favorite part anyhow.  This was kind of like a cross between fudge and key lime pie, and they were rich, hence the bites. But see I figure with bites you can have more of them, so it is always a win!

They tasted just like key lime pie!  The perfect balance of tart and sweet, a little graham cracker crunch for good measure and melt in your mouth goodness!  Bring these to a party and everyone will be your friend.  I think these might be nice to serve as part of an Easter brunch spread, because everyone wants a little of everything, and a bite is perfect!

Raw Key Lime Pie Bites
Makes 20

Graham cracker crumbs:
2/3 cup finely shredded, dried coconut
1/2 cup sprouted dehydrated buckwheat groats (or walnuts if you do not mind it not being nut free)
2 Tbsp ground flaxseed
1/2 cup soft medjool dates, pitted
1/4 tsp Himalayan or sea salt
1/4 tsp cinnamon

Lime Filling:
1 1/2 cups raw coconut butter (NOT oil) warmed to liquid
1 cup lime juice
1/2 cup filtered water
2 Tbsp organic lime zest
1/4 tsp matcha powder (or you may use spinach juice)
1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
1 tsp vanilla extract
pinch sea salt

For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.
Spread out into an 8x8 inch pan lined with foil or parchment and oiled with coconut oil (for easy removal).  Set aside.
For the filling, whisk together all ingredients together in a bowl until smooth. Spread out over the prepared graham cracker crumbs.
Place in the freezer to set, about 30 minutes.  Cut into small squares and serve!
Store any extra in the refrigerator.

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

6 Comments
  1. Aretha
    August 30, 2015 at 16:21
    Reply

    Should the walnuts be soaked in water if I chose walnuts instead of buckwheat

    • August 30, 2015 at 17:52
      Reply

      Yes, if you want to be able to digest them better. But then you have to dry them too so they are crunchy.

      • Marion
        May 5, 2016 at 12:36
        Reply

        Impossible to get in France coconut butter. Only available in stores the coconut oil. Can substitute thé coconut butter by soya lécithin ans if yes in which quantity ? Any other suggestion ?

        • May 5, 2016 at 12:41
          Reply

          I actually make my own in a high speed blender. If you have one (like a vitamix) you can too. Just buzz finely shredded, dried coconut until it is butter, using the tamper to press it into the blades. Really easy. Or you can just sub oil in this particular recipe.

  2. Marion
    May 5, 2016 at 13:21
    Reply

    Thank you Amy. What about soya lecithin ?? Please what does "using the tamper" ? Yes i have a Vitamix.

    • May 5, 2016 at 14:07
      Reply

      I can not recommend soy lecithin because I have never used it. The tamper is the stick thing you push down with.

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