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Found this recipe on Facebook, looks so good I had to share this and make this some time this week! A few things can be changed to your liking… 😉

Servings: 12

Crust ~
• 1 Cup Raw Pepitas (Raw Shelled Pumpkin Seeds)
• 1/2 Cup Dates, Pitted and Soaked for 2 hours
• 1/4 tsp. Organic Pure Vanilla Extract
• Pinch of Sea Salt

Filling ~
• 1 1/2 Cup Avocado
• 1 Cup Kale, Without Stems or try Beat Leaves
• 1/2 Cup Dates, Pitted and Soaked for 2 hours
• 1/2 Cup Date Soak Water
• 3 Tbsp. Lime Juice
• 2 Tbsp. Dried Coconut Flakes, Unsweetened
• 1 Tbsp. Coconut Oil
• 1 Tbsp. Raw Maple Syrup
• 1/2 tsp. Lime Zest
• Pinch of Sea Salt
• Optional: Thin Slices of lime and some dried Coconut for Garnish

The Making ~ 

  • Using a food processor, pulse the pepitas, dates, vanilla and salt together until they start to clump into a ball.
  • Line a 12-count cupcake pan with cupcake liners (preferably silicone), and press 1 1/2 Tbsp. of the crust mixture into the bottom of each one. Place in the freezer while you start on the filling.
  • Place all ingredients for the filling into a food processor and puree until completely smooth. This may take a little time, just scrape the sides of the processor and pulse until there are no chunks. Make sure that the mixture does not get warm.
  • Measure out 3 Tbsp. of the filling for each cupcake liner and smooth out the top of it. To get a majority of the air bubbles out, I tapped the sheet onto my counter top to even it out.
  • Sprinkle coconut on top of the pies and place the sheet back into the freezer for 2-3 hours, or overnight if that is easier.
  • Once you are ready to serve them, place the lime slices on top for garnish

Can’t wait to try this & will come back with my results… please share yours!

Enjoy 🙂

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