Healthy Key Lime Pie Bites Recipe

These key lime pie chomps are more beneficial than most! Made with an almond milk base and improved with nectar, I love bringing these to party time to impart to companions I know it’s a more advantageous option in contrast to a conventional sweet.

I lean toward not to utilize cream cheddar, fat free things, or graham wafer covering, so I made this formula utilizing peanuts and coconut oil for the outside and unflavored gelatin to thicken.

Key lime curd is customarily made with sugar yet I utilized nectar and key lime squeeze.

Key Lime Pie Bites

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Recipe by mycrazygoodlife Course: DessertCuisine: AmericanDifficulty: Easy
Servings

7

servings
Prep time

5

minutes
Cooking time

35

minutes
Total time

40

minutes

Key Lime Pie Bites are for you! I started making these healthy bites years ago when searching for an easy snack I could meal prep and take on the go.

Ingredients

  • 1 cup almond milk unsweetened

  • 1/2 cup honey

  • 1 tbsp unflavored gelatin

  • 4 tbsp arrowroot powder or corn starch

  • 1/2 cup lime juice key limes, about 10

  • 3 egg yolks

  • Crust for Key Lime Custard Bites
  • 1/2 cup peanuts

  • 1/2 tbsp coconut oil

  • Optional Coconut Whipped Cream:
  • 1 can coconut milk refrigerated so it’s cold

  • 1 tsp Stevia optional

Directions

  • Instant Pot
  • In a food processor, mix together the almond milk, honey, gelatin, arrowroot powder, key limes, and egg yolks for the filling. If you do not have a food processor you can also mix the ingredients with a hand mixer.
  • Grease the cups of your silicone egg bite mold. Pour the filling into each cup 3/4 of the way full. Tightly cover the silicone mold with foil.
  • Add 1 1/2 cup water to the bottom of the Instant Pot insert. Lower your molds into the pot.
  • Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 35 minutes. Let the pressure release naturally. Remove the silicone mold from the Instant Pot.
  • Let the bites settle on the counter for 1 hour before adding the crust or moving to the fridge. They will be jiggly at this point.
  • In the food processor, crush the peanuts and coconut oil. It took about 20 seconds to crush the peanuts.
  • Spoon the peanut crust over each key lime bite and gently pat down. Cover the key lime bites with foil and let chill in the refrigerator overnight.
  • When you are ready to serve just pop out of the mold, place them on a place crust side down, and top with homemade coconut whipped cream and key lime slices.
  • Oven
  • In a food processor mix together all the ingredients for the filling. If you do not have a food processor you can also mix the ingredients with a hand mixer.
  • Grease the cups of your silicone egg bite mold. Pour the filling into each cup 3/4 of the way full. Tightly cover the silicone mold with foil.
  • Preheat the oven to 325 degrees. Place the silicone molds on a baking sheet to easily move them to the over. Bake the key lime bites for 45-50 minutes.
  • When the key lime bites are done let them settle for at least 1 hour before adding the crust or moving to the refrigerator. They will be jiggly at this point.
  • In the food processor crush the peanuts and coconut oil. It only took about 20 seconds to crush the peanuts.
  • Spoon the peanut crust over each key lime bite and gently pat down. Cover the key lime bites with foil and let chill in the refrigerator overnight.
  • When you are ready to serve just pop out of the mold, place them on a place crust side down, and top with homemade coconut whipped cream and key lime slices.
  • Directions for Coconut Whipped Cream:
  • Open the can of cold coconut cream and separate the milk from the cream. The cream is solid, and the milk is watery.
  • Place the cream in a chilled bowl.
  • Add stevia.
  • Beat the coconut cream with a hand mixer for 1-2 minutes until the coconut cream is soft and has a whipped cream texture.
  • Store in the fridge until you’re ready to use it, but be sure to use it the same day you make it.

Notes

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