Tropical Key Lime Pies

My parents get on "kicks" with things.  My dad, in particular.

For weeks, my dad will only eat a salad for lunch.  Another time, I swear he ate cornbread for a month straight.  For a time, the only snack he would eat was Chex Mix.

His current kick is key lime pie.  He must have tried three or four recipes by now; each one is not quite right.  The irony of his kick?  It's actually one of my mom's favorite desserts!  With that said, she doesn't eat it too much because of the amount of dairy in it.  (Carrot Cake is one of her favorites too!)

I made this recipe so my mom could enjoy my dad's key lime pie kick :-)

1 c. raw cashews, soaked in water for an hour and drained
pinch of sea salt
zest of one lime
1/4 c. coconut oil, softened
3 T. coconut rum, like Malibu
1/2 c. lime juice
1/3 c. coconut sugar
1/3 c. coconut milk
1 c. shortbread cookies, crushed (for the crusts)

These pies could not be easier!  Simply combine the ingredients (except for cookie crumbs) in a food processor or high-speed blender.  Pulse until you've reached your desired smoothness.  Scrape the sides as needed.  

Scoop the batter into cupcake liners.  Sprinkle the cookie crumbs on top and press them down slightly, somewhat into the batter.  Refrigerate them for 4-6 hours.  If you want them to be stand-alone and adorable, stick them in the freezer for a few hours and peel the wrapper off.  

For a more authentic "key lime" texture, keep them in the fridge.

cheesecake cups.jpg

You can ice them and top them with coconut.

Enjoy the tropical taste of these mini key lime pies!