No Bake Key Lime Pie Shooters (Dairy-Free and Sugar-Free)

I want you to know you are reading this recipe correctly. I know it is fall and key lime tends to be a summer flavor. But our recent trip to Hawaii had me inspired to make a tropical dessert. So pardon the wrong time of the year, but I still think you are going to love this recipe! Who couldn’t use a little hint of summer as the weather is turning?

Like I said, this recipe was inspired by being in Hawaii two weeks ago. It was the perfect mental getaway for my husband and I. Hawaii is really paradise. The sun, the beach, the mountains, the lush climate… so perfect! If you ever have the opportunity to go to Hawaii, definitely make the trip. When we were there we didn’t partake in any of the desserts served to us because we don’t eat white sugar and grains. And to be honest, they didn’t even look good. But, with all of the desserts around, I did want one of my homemade dessert. That’s where this recipe came from.

These No Bake Key Lime Pie Shooters are dairy-free and sugar-free. They also go together quickly and all you have to do is toast the coconut for the crust. I also topped them with coconut cream because it is dairy-free. But if you eat dairy and feel good on it, then go ahead and use whipped cream! 

 

Ingredients

Crust

1 cup shredded unsweetened coconut

4 Tablespoons butter, ghee or coconut oil

1/2 teaspoon Stevita stevia

Filling

1 Tablspoon grass-fed Gelatin (directions in how to prepare below) (I like this brand)

1 1/3 cup coconut milk

1/3 cup fresh lime juice (about 3-4 limes)

2 teaspoon lime rind

1 avocado

1 teaspoon vanilla extract

2 teaspoons Stevita stevia

Coconut Whipped Cream (Here is a great recipe from Rubies & Radishes)

 

Directions

• Heat a medium saucepan on medium and melt the butter (or coconut oil). Once melted add in the shredded coconut and stevia and stir until the coconut starts to turn brown. Take off of the heat and let cool
•  Before you start the filling, prepare the gelatin. Take 1 Tablespoon of grass-fed gelatin and add 2 Tablespoons of cold water and let sit for 1 minute until it makes a gel. Add 1/3 cup of boiling water to the gelatin and stir until combined. It will completely dissolve and look like water. Set aside to cool down to add to your filling at the end
• For the filling you are going to use a blender or food processor. Add the coconut milk, lime juice, lime rind, avocado, vanilla and stevia and blend on high until combined. Once it is combined, turn the blender on medium and add the gelatin. Keep the blender or food processor on and continue to blend for 30 seconds. Turn off and set aside
• Using pint mason jars or cocktail cups evenly distribute the crust over 6 jars. I estimated about 3 Tbs per jar. Lightly pack down with the back of a spoon. 
• Pour the filling into the jars so they are evenly filled. I didn’t measure exactly but I would suspect 1/3-1/2 cup of filling
• Top with coconut whipped cream and store covered in the refrigerator until you are ready to serve
• They store in the refrigerator for 4-5 days