Easy Vegan No-Bake Key Lime Coconut Bites You Need to Try! 🥥😋
Ingredients:
For the Crust Crumble Base:
1/2 cup (70g) raw almonds or pecans
1/4 cup (40g) pitted dates, soaked if dry
2 tablespoons (15g) unsweetened shredded coconut
Pinch of salt
For the Key Lime Filling:
1 cup (140g) raw cashews, soaked for at least 4 hours or overnight
1/4 cup (60ml) full-fat coconut cream (scooped from top of chilled can)
1/4 cup (60ml) fresh lime juice (Key lime preferred, or regular)
Zest of 1 large lime
3 tablespoons maple syrup or agave nectar
2 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
Directions:
1. Line a mini muffin tin with 12 paper or silicone liners.
2. Make the crust crumble: In a food processor, pulse the almonds/pecans until coarsely ground. Add the dates, shredded coconut, and salt. Process until the mixture clumps together and sticks when pressed.
3. Divide the crust mixture evenly among the 12 mini muffin cups, pressing it down firmly to form a base layer. Place the tin in the freezer while preparing the filling.
4. Make the filling: Drain and rinse the soaked cashews. Add them to a high-speed blender along with the coconut cream, lime juice, lime zest, maple syrup/agave, melted coconut oil, and vanilla extract.
5. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. The mixture should be thick.
6. Spoon or pipe the key lime filling evenly over the crust bases in the muffin tin.
7. Optional: Garnish with extra lime zest or a tiny sprinkle of shredded coconut.
8. Freeze for at least 2-3 hours, or until the filling is firm.
9. Once firm, the bites can be removed from the liners. Store in an airtight container in the freezer. Let them sit at room temperature for 5-10 minutes before serving for the best texture.
Recipe Information:
Preparation Time: 20 mins + soaking | Freezing Time: 2-3 hrs | Total Time: 2 hrs 20 mins - 3 hrs 20 mins | Calories per Serving: Approx. 150 per bite | Number of Servings: 12 bites
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