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Mini Lemon Mousse Pies
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Author:
Lorie Yarro
Ingredients
For the Crust
⅓
cup
raw pecans
⅓
cup
raw almonds
5
medjool dates
pitted
1
teaspoon
vanilla
Dash of sea salt
For the Mousse Filling
1
can full fat coconut milk
Juice of 1 lemon
2
teaspoon
lemon zest
1
teaspoon
vanilla
3-4
T
100% pure maple syrup
Instructions
In a food processor, process almonds and pecans until a fine, grainy consistency.
Add the rest of the crust ingredients and process until fine.
Gently press crust into 4, 1 cup jars or dishes and place in the refrigerator to chill.
Meanwhile, separate the liquid water like coconut milk from the hardened milk.
In a mixing bowl, using a handheld mixer whip the hardened coconut milk for 2-3 minutes or until thick and creamy.
Add the rest of the ingredients and mix until smooth.
Pour the mixture over the crust evenly distributing among the 4 dishes.
Chill for 30 minutes to one hour before serving.
Notes
Garnish with a fresh lemon quarter if desired.