KEY LIME PIE POPS

KEY LIME PIE POPS image

Yield 8 pops

Number Of Ingredients 13

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For the crust:
1 cup chopped pecans
Â½ cup pitted dates
1 tablespoon virgin coconut oil
Pinch sea salt
For the filling:
1 cup raw cashews, soaked in water overnight
1 Haas avocado
1 teaspoon finely grated lime zest
Â½ cup fresh lime juice
Â½ cup cup pure maple syrup, grade B (or raw honey), plus more if needed
Â½ cup virgin coconut oil
1 tablespoon pure vanilla extract

Steps:

For the crust: Combine pecans, dates, coconut oil, and salt in bowl of a food processor. Pulse until finely ground. Transfer to bowl and set aside. Wipe out bowl of food processor. For the filling: Rinse and drain cashews thoroughly. Combine cashews, meat of avocado, lime zest, lime juice, maple syrup, coconut oil, and vanilla in bowl of food processor. Process until completely smooth and creamy. Taste and add more sweetener if necessary. Firmly press about 2 tablespoons crust into the bottom of each pop mold. Pour filling over top and sprinkle with additional crust. Transfer to freezer and freeze for 30 minutes. Insert popsicle sticks and freeze until firm, about 4 hours. Carefully dip bottom and sides molds in warm water to release. Notes Don't want to make pops? No problem! Just press the crust into little single-serving cups and pour filling over top. Refrigerate until thoroughly chilled. Serve with a spoon right out of the cup.