VEGAN KEY LIME DESSERT CUPS

INGREDIENTS

• CRUST:
  • 2/3 cup pecans
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp powdered Swerve or Monkfruit
• FILLING:
  • 1-1/2 cups ripe avocado (2-3, depending on size)
  • 3/4 cup extra-virgin or centrifuged coconut oil (very soft, but not liquid)
  • 1/4 cup unsweetened coconut milk (carton)
  • 1/3 cup + 2 Tbsp key lime juice (if unable to get key limes, use regular limes and cut the amount to 1/4 cup + 1 Tbsp)
  • 1/3 cup + 2 Tbsp Lakanto Maple Syrup
  • Zest of one lime (plus more for garnish

INSTRUCTIONS

1. CRUST:
   • Place pecans in a food processor or blender and blitz until finely ground.
   • Remove and place in a bowl. Add coconut oil and Swerve and mix well. Press the mixture down into 4 small glass jars, glasses or ramekins.
2. FILLING:
   • In a blender or food processor, add all the filling ingredients, except for the zest.
   • Blend/process on high until a creamy green batter is formed without lumps.
   • Stir in the zest with a spatula.
   • Spoon the key lime filling on top of the crust. Freeze for 1 hour or refrigerate for 3 hours.
   • Serve with a dollop of whipped coconut cream or dairy-free plain coconut yogurt. Top with extra lime zest.