These creamy vegan key lime cups are divine and just what you are looking for. Light, fresh, creamy and crunchy. On top of that, it’s made with the worlds’s favorite fruit; avocado.
We love experimenting with making healthy deserts. Because we love everything avocado we use it often to make deserts like chocolate pots but also another favorite like raw key lime pie. But the raw key lime pie always takes quite some work, can be a bit expensive because of the date layer and it takes time because it needs to sit in the freezer overnight.
Then while scrolling on Instagram I saw these mini vegan raspberry cheesecakes by @nadiashealthykitchen. I didn’t have all ingredients to make the cheese part of the cheese cake but I could bake the crust that looked so easy. I also always have avocado in the house, lime and there was still some coconut cream. And that’s when I came up with these creamy key lime cups.
Makes 6 creamy vegan key lime cups
– 1 cup of rolled oats made into oat flour in food processor
– 2 tablespoons of maple syrup
– pinch of salt
– 2 tablespoons of coconut oil
– 1 flax egg
Mix all ingredients well in a food processor and press into a lightly greased muffin tin. Bake in oven for 15 min at 350 F until brown and then let them cool
– flesh of 3 hass avocados
– 3 heaping tablespoons of coconut cream
– 3 to 4 tablespoons of maple syrup
– juice of 2 limes
Blend the ingredients in a blender or food processor. Fill the cooled crusts with the filling and let sit in fridge for 2 hours.
I sprinkled some dehydrated coconut on top but you can do anything you want like little chocolate chips.
You can also fill the crusts with anything you you want. Another favorite filling is with vegan raw chocolate mouse. Because this one is also made with avocado you get the right creamy texture and thickness for the filling.