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Vegan key lime pie cupcake recipe

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Vegan key lime pie cupcake recipe
  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 2 teaspoon. coconut sugar
  • 1 teaspoon. pink Himalayan ocean salt (or any ocean salt is okay)
  • 2 tablespoons of. shredded coconut flakes (I made use of unsweetened)
  • 2 tablespoons of. walnut syrup
  • 1 cup pitted Medjool dates, chopped (about 5 dates)
  • 1 can full-fat coconut milk
  • 1 cup cashews (drenched in water not less than 1-2 hrs, preferably overnight)
  • 2 tablespoons of. shredded coconut flakes
  • 2 tablespoons of. coconut sugar
  • 2 tablespoons of. raw, unrefined coconut oil
  • 1 tablespoons of. lime zest
  • freshly squeezed lime juice from 2 large limes

Preparation

  1. Line a cupcake pan with 12 cupcake liners and hang aside.
  2. Inside a mixer, combine almonds and walnuts. Process until finely grated.
  3. Include coconut sugar, ocean salt, and coconut flakes. Process until fully mixed.
  4. Add dates and walnut syrup and process until well mixed and sticky. You may want to scape lower the edges a couple of occasions having a spatula to make certain all ingredients are very well mixed.
  5. Spoon out crust from mixer into cupcake liners. Devote freezer in planning the filling.
  1. Open can of coconut milk. The milk has broken into a double edged sword. You need to spoon the top white-colored part that appears like Awesome Whip and put in blender or mixer. The coconut water remaining within the can isn't required for this recipe. Use within a juice or smoothie!
  2. Drain and rinse cashews which have been soaking, devote blender.
  3. Add coconut flakes, coconut sugar, coconut oil, lime zest and lime juice.
  4. Blend until smooth and creamy.
  5. Remove cupcake pan from freezer and pour filling on the top of crust. I added extra coconut flakes and lime zest on the top but thats totally optional!
  6. Put in freezer for just two-3 hrs until firm.
  7. Remove for around about a few minutes to slightly thaw, not very lengthy or they'll become too soft. Enjoy!!

Notes

You will have to refrigerate coconut milk overnight and soak cashews preferably overnight or 1-2 hrs

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