No-bake gluten free mango kiwi lime mini pies. Made with, oh wait eat one first. Then I’ll tell you what’s in it.

 

 

Erica made these cute tasty little key lime pies as munchies for us. After the first bite I knew I had to make some myself!  So here is my version. 

 

 

The recipe didn’t have a mango in it but I had this mango that really wanted to be part of the pie so in it went.

 

 

Then a few spoons of honey.

 

 

Next avocado and lime juice,

 

 

Then coconut oil.

 

 

Then I remembered I wanted to make something with tofu! So I put half of the tofu in.

 

 

About that much and blended it all up.  Actually it was too full and I had to take some out and do it in two batches.

 

 

I scooped it out and set it aside.

 

 

Now for the crust, you just need some dates,

 

 

almond flour,

 

 

a pinch of salt and a pinch of cayenne.

 

 

Process it until it’s fine crumbs.

 

 

Spoon the crumbs into muffin papers

 

 

And press into place.

 

 

Spoon the filling in

 

 

and top with a kiwi slice.

Freeze for 1-2 hours.

 

 

When ready to serve, bring out to room temperature for about 5 minutes before eating if you left them in the freezer longer than 2 hours and they are hard.

 

 

 

 

 

 

Mango kiwi lime pie

Adapted from RunHardEatClean’s recipe

Filling:

• 2 Avocados, peeled and cubed
• 1 mango peeled and cubed
• 6oz. tofu
• 3 Tbs Lime Juice
• 1/2 Cup Coconut Oil
• 3-4 Tbs Raw Honey
  

Crust:

• 1/2 Cup Almond flour
• 1/2 Cup Dates (not soaked)
• Pinch of Salt
• Pinch of Cayenne

kiwi slices for garnish

 

Blend all filling ingredients together. Set aside.
For the crust, process dates, almond flour and salt/cayenne) together until smooth(ish).
Press the crust into greased or lined muffin tins.
*Spoon in filling and top with a kiwi slice. Freeze for 1-2 hours.  if it freezes hard, just leave out for 5 minutes before eating