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Credits: @anettvelsberg
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Recipe below and in the video. 🍋 For the crust:100 gr vegan wholegrain graham crackers1/2 cup almond flakes3 tablespoons vegan butter, meltedFor the filling:1 cup raw cashews, soaked overnight1 cup ripe avocado1/3 cup maple/agave syrup1/2 cup fresh lime juice1 tablespoon lime zest3 tbsp coconut oil, melted1/4 cup @elmhurst1925 cashew milk1/2 cup vegan whipped cream 1/2 small lime, thinly sliced, for toppingTo make the crust, place the graham crackers and almond flakes in a food processor and process until you get afine crumb. Add in the melted butter and process until combined, the crumb should stick together when you press it between two fingers. Prepare a mini-muffin pan by placing parchment paper in the slots so that the pies are easier to remove. Scoop the crust mixture into the slots, about 1-2 tbsp for each, pressing down with fingers or the bottom of a small glass so that it is very compact. Place in the freezer for 10 minutes to firm. Make the filling by placing the soaked cashews, avocado, syrup, lime juice and zest, coconut oil and cashew milk in a food processor or blender and blend until very smooth. Pour on top of the crust and place in the freezer for at least 4 hours or overnight.When ready, pipe vegan whipped cream on top of each mini pie of garnish with a slice of lime. Best kept in the freezer or fridge (for a softer texture).
