Raw Key Lime Pie Cups with Graham Cracker Crumble
This recipe was born out of my love for key lime pie. I feel that people are either die-hard key lime pie fans or are sort of 'meh' about it. I fall into the first category. Key lime pie and carrot cake have always been my two favorite desserts. Obviously, I had to recreate that taste profile to satisfy my very diet. I have been dreaming up this mostly raw dessert for months. However, I was totally unsure about how to approach the graham cracker crust as that is totally the most important part of a key lime pie. Meanwhile, tigernuts have been gaining tons of popularity so I ordered a bag of tigernuts and tigernut flour. I decided the tigernut flour would be the perfect flour to achieve a delicious crust for this dessert. Have you ever heard of tigernuts?
Tigernuts are actually not a nut at all—they are startchy little root tubers that are high in beneficial resistant starch. Apparently, they were a food that people in the paleothic period ate a lot of. While they have been around for a long time, they are only starting to gain popularity now. I am still getting use to tigernuts but I have had success eating them as a snack after soaking them overnight, used in baked goods as a flour and if you want to soak and blend them, you will get a lovely tigernut milk—perfect for horchata! You can read more about their
Key Lime Pie Cups
2 small avocados
6 tablespoons coconut milk
4 tablespoons raw honey
juice of 1/2 lime
1 tablespoon coconut oil, softened
1 teaspoon vanilla
1 pinch salt
1/2 cup tigernut flour
1/2 cup shredded coconut
2 tablespoons honey
1/4 cup palm shortening, melted
1. Preheat oven to 350F
2. Start by making the mousse. Combine all ingredients using a food processor or high-speed blender and blend until smooth. Make sure all the ingredients are well combined and then taste the batter. I created this recipe to have a fairly mild lime flavor for those who aren't key lime pie obsessed. That being said, please feel free to up the limey-ness by adding the juice of another 1/2 lime. Once you are satisfied with the taste of the mousse, place it in the fridge to thicken. It's best if you leave it to chill overnight.
3. Combine tigernut flour, shredded coconut, honey and melted palm shortening. Use your hands to combine the ingredients well.
4. Place a piece of parchment paper over a baking sheet and spread mixture out. Bake for 10-15 minutes or until golden brown. Remove from oven and let cool for 30-45 minutes or until crumble becomes crispy. Using a spatula, breakup the crumble until it achieves a texture similar to a graham cracker crumble. Transfer to a sealed container to chill overnight.
5. Assemble dessert by placing the crumble on the bottom of four glass cups. Be generous with the amount of cookie crumble. Next, top with avocado mousse. Garnish with a half lime, shredded coconut and bee pollen. Enjoy!