Mini Raw Lime Pies

These Raw Lime Pies are the perfect light summers dessert. The filling is creamy, zesty and not too sweet; coupled with the flavoursome crispy base and just a hint of fresh ginger, these couldn't be better. Obviously they are also ridiculously easy to make, only needing a handful of everyday ingredients.  

Our star ingredient here, yet again, obviously is avocado. 
Now, some may say I over use this little green guy, but when they make desserts this good I don't plan on stopping anytime soon. 
What other way is there to may a pie that is vegan and raw, as well as being free from wheat, dairy and refined sugar. 

The mini pies are super cute but the same quantity of ingredients can be used for 1 large pie or a few medium sized pies.

Ingredients:
For the Base:
1 1/2 cups nuts (I used all almonds but a mixture of pecans etc. would be nice)
1/2 cup desiccated coconut
8 medjool dates
2 tbsp melted coconut oil
Zest of 1 lime

1 tsp freshly grated ginger

For the Filling:
3 ripe avocados
Juice and zest of 2-3 limes (to taste)
1/3 cup pure maple syrup (or honey)
1/4 cup coconut oil, melted
1/4 tsp sea salt
1 tsp vanilla extract

Method:

• Lightly grease a 12 hole silicon muffin pan with coconut oil, or line a normal muffin pan with silicon or normal muffin cases.

To Make the Base:

• Process all the ingredients for the base in a food processor until a sticky mixture is formed that holds together.
• Take mixture out of the processor and press evenly into the prepared muffin pan. I evenly distributed all of the mixture into 12 and then pressed it in, making sure it went up the sides but was hollow in the middle for the filling, you can use a metal spoon or just your fingers to make this easier.
• Place into the fridge while you make the filling.

To Make the Filling:

• Blend all of the ingredients for the filling in a blender or food processor until creamy. 
• Taste it and see how it is, I found I had to add more lime juice to make the flavour stronger but it's up to you!
• Spoon the mixture evenly into the prepared bases. It will be roughly about 2 tbsp per base.
• Level of and smooth with the spoon to finish, top with grated lime zest, lime slices or some desiccated coconut.
• Place into the freezer to set for about 2 hours, if you want to eat them soon. I just left mine for a longer time in the fridge or can be left overnight.
• Remove from the fridge/freezer and take the pies out from the pan. If using the silicon pan they should pop out really easily and the same will be if using silicon cases. In the case that you used ordinary paper  cases I'd recommend leaving them in the cases to prevent them from breaking.
• Serve chilled and store in the fridge for a couple of days.