Chocolate Covered Strawberries

If ever there was a vegan dessert that was easier than the rest, this is it. This recipe in all honesty needs no recipe, it’s just too classic and easy, and you can do whatever you want with it!

Chai Chia Seed Pudding

I’m still relatively new to using coconut milk. My friend told me about this recipe and one afternoon after scouring the internet for a recipe to use up my leftover coconut milk (which I needed for my curry) I found this recipe.

Raw Vegan Key Lime Pie

Click here for the review of this recipe!

Oiling the muffin pan we used Earth Balance, maybe this is where we went wrong in the crust department.

Filling:
2 ripe avocados
2 tablespoons lime juice
1/2 cup coconut oil
2 tablespoons agave

Crust:
1/2 cup almond flour
1/2 cup pitted dates
pinch salt
pinch nutmeg

Optional: Several diced strawberries(STRONGLY SUGGESTED!!)

1. Lightly oil a muffin tin using Earth Balance.

2. Blend the filling ingredients until smooth(If you have a hand blender, this would work best)

If this fails, like my blender did, use a potato masher and a whisk or work to whip this into shape!)

3. In a food processor, combine crust ingredients until fairly smooth, no big chunks of dates.
4. Press crust into prepared muffin tin. Spoon in filling.
5. Freeze 1-2 hours. 3-4 hours gets it hard like ice cream cake. If that happens, set out for 5 minutes before eating.
6. Dice strawberries and serve!

Original Recipe source: http://vegweb.com/recipes/key-lime-pie-raw