Key Lime Pie Bites
I was in Florida this past weekend for a wedding and had the BEST key lime tart I’ve ever had (or maybe the only one I’ve ever had?) and it reminded me about these key lime pie bites that I used to sell during Covid. It’s been way too long since I made them and I’ve never shared them so you’re in luck!
I personally love and need acid in every dish, and especially to cut through the sweetness of dessert– there’s nothing better than a citrus forward sweet treat. These key lime pie bites are gluten free, vegan, and refined sugar free; they’re the perfect little healthy treat for any time of day! And I know they look like an oatmeal brown blob, but I promise the lime takes center stage.
PS: if you’re into these, you might also like these Funfetti Donut Holes or these Chocolate Tahini Truffles.
Can I make oat flour?
Yes! I rarely keep oat flour in stock at home as I don’t use it much, so when I’m in need I’ll simply make some by throwing rolled oats into a high-speed blender. You may need to use a little more oats to get the measurement you need as they will condense down when ground. For example, you could use 3/4 cup rolled oats for this recipe and end up with 2/3 cup oat flour (and a little extra for the coating). These are my favorite oats as they are not only organic, but certified glyphosate-free, which is very rare to see on a package. Glyphosate is a very strong pesticide that is sprayed on most all oats– gross! I like the large 5lb bag (and you can also typically find it at Costco!).
How to store key lime pie bites
They will keep in the fridge for 10 days or in the freezer for up to one month. You’ll just want to make sure they’re in an air tight container to stay fresh. They will thaw within a few minutes so I like to keep them in the freezer to grab anytime!
Equipment
- food processor
Ingredients
- 250 g medjool dates pitted
- 4 oz melted coconut butter
- 2 cups coconut flakes unsweetened
- 2/3 cup oat flour
- 1 tbsp coconut sugar
- 4 tbsp lime juice
- 1 tsp lime zest
- 1/2 tsp vanilla
- 1/4 pink sea salt
- 2 tbsp oat flour
- 1 tbsp coconut sugar
- ½ tsp lime zest
- pinch salt
Instructions
- Add all dry ingredients (oat flour, coconut flakes, salt, coconut sugar) into the food processor and pulse to combine.
- Add in the pitted dates and pulse again to break down. Finally, add in the melted coconut butter, vanilla, lime zest + juice. Process until a slightly sticky dough starts to form. It should not be wet, but able to stick between fingers. Add a splash of water if need be (or a little oat flour if too wet).
- Roll into balls and place onto a parchment lined baking sheet or plate.
- Make the coating by combing all ingredients into a small bow and mixing with your hands. Toss each bite into the mix and add back to the pan or plate.
- Store in the fridge for 10 days or freeze for up to one month in an air tight container!
To make oat flour:
- Pour ¾ cup oats into a high-speed blender and pulse, starting low and increasing to high, until a flour is formed. This should give you enough for the ⅔ cup and the coating.
