<h1 class="pgc-h-arrow-right" > no-baking mini lime pie</h1>
In the sweltering summer heat, we all know that fresh pies are the best dessert!
These rich mini lime pies are non-baked and gluten-free, and come with pudding lime coconut filling.
Its base requires only 4 basic ingredients: oatmeal, almond flour, dates and coconut oil. You can process all the ingredients together in a food processor until a sufficiently viscous mixture is formed. Do not do the dough too dry or too soft. Depending on the soft dates you use, you may have to add the right amount of oatmeal.
Once this is done, press into a muffin pan lined with parchment, or use a silicone mold. Now that the crust is complete, place it in the refrigerator until it hardens.
Next, we will get a rich, creamy and lemon-flavored filling. It consists of full coconut milk mixed with lemon juice, lemon peel with extra flavor, maple syrup with a sweet taste, and corn starch and agar made in the end.
For the color, I added some matcha, which is optional. It is recommended that you dissolve a tablespoon of matcha in water before placing it in a pot to ensure that there are no clumps.
The filling is then poured into a small shell and refrigerated for at least 3 hours, or until solidified.
Please whip some aquafaba to make a meringue with added sugar and turn it brown with a blowdrop before serving!
If you love healthy desserts with fresh flavors and creamy textures, then you'll love these major lime pie!
Vegan, gluten-free, baked-free, rich and creamy lime pie! Citrus flavor, not too sweet, and very sour!
< h1 class="pgc-h-arrow-right" > ingredient</h1>
Crispy
3/4 cup (68 g) rolled oatmeal
1/4 cup (24 g) almond flour
3 dates
2 teaspoons (10 ml) of coconut oil, at room temperature
Lime filling
1/2 cup (118 ml) full coconut milk
1/4 cup (60 ml) lemon juice
2 tablespoons (30 ml) maple syrup
2 tablespoons (14 g) cornstarch
1 tsp. lime peel
1/16 tsp. agar powder
Dissolve 1/8 teaspoon matcha powder in 1 teaspoon of water (this is for coloring only and can be omitted)
Meringue (optional)
3 tablespoons (45 ml) Aquafaba
1/4 tsp. vanilla extract
3 tablespoons (36 g) sugar
< h1 class="pgc-h-arrow-right" > production instructions</h1>
<h1 class="pgc-h-arrow-right" > crispy</h1>
Add oatmeal, almond flour, dates and coconut oil to food processors. Handle for 15-30 seconds, or until the dough has formed. It shouldn't be too sticky or too dry, you can test the dough by pressing it between your fingers, and it should hold it firmly together.
Use parchment paper on the bottom of the 8 muffin jars with serif (this is not necessary if a silicone mold is used). Press about 1 and 1/2 tablespoon of crustal mixture into each tank. You can shape it into a crusted crust (e.g. a cup) or just a flat bottom. Reuse the remaining crusty mixture. Transfer to the refrigerator and make it slightly hard for at least 1 hour.
Mix whole coconut milk, lime juice, maple syrup, cornstarch, lime peel and agar in a medium saucepan. Stir to dissolve cornstarch.
Heat over medium heat and stir continuously until it starts to boil and thicken. Once thickened, remove it from the heat and stir in matcha (if used).
Distribute the filled limes evenly in the muffin slot. Allow to cool at room temperature for about 20 min before transferring to the refrigerator. Refrigerate for at least 3 hours, or until the filler solidifies.
Drizzle with a clump of coconut cream or aquafaba meringue (see notes).
Lime pie is best eaten on the same day and can be stored in the refrigerator for 2 days if desired.
< h1 class="pgc-h-arrow-right" > notes</h1>
For crispy crusts, bake in a preheated oven at 350°F for 10 minutes (before adding the filling).
For meringue: Mix aquafaba and vanilla extract in a small mixing bowl. Using an electric stirrer, stir until a firm peak is formed. Continue stirring and add one tablespoon of sugar at a time until the meringue is smooth, smooth and thick. Blow about a tablespoon of puff pastry on top of each pie and brown with a hand-held spray gun. I recommend adding meringue before serving.
<h1 class="pgc-h-arrow-right" > nutrition</h1>
Serving Size: 1 mini pie (no filling)
Calories: 136
Sugar: 10.2 g
Fat 5.7 g
Carbohydrates 20.3 g
Fiber: 1.9 g
Protein 2.2g
If you like this roasted mini lime pie, bookmark the recipes and make a tasting.