INGREDIENTS

• Coconut Crust
• • ½ cup raw brazil nuts
• • ¾ cup dried coconut flakes
• • 1 ½ Tbsp expeller pressed coconut oil, liquified
• • 3 tsp pure maple syrup
• • 1 pinch of salt
• Matcha Key Lime Pie Filling
• • 1 ½ cups raw cashews (soaked in cold water for 4 hours, then drained)
• • ¾ cup fresh lime juice (4-5 Tahitian limes or 12 key small limes)
• • ½ cup tinned full fat coconut milk/cream
• • ½ cup pure maple syrup
• • 1 ½ tsp Aiya Culinary Grade Matcha
• • 1 tsp vanilla extract
• • ½ cup expeller pressed coconut oil, liquified
• Optional
• • coconut whipped cream
• • thinly sliced lime and Matcha

DIRECTIONS

• Coconut Crust
• 1. Use a food processor to finely chop the brazil nuts and coconut flakes into a crumble.
• 2. Pour this into a small bowl and stir in the coconut oil, maple syrup and salt.
• 3. Divide this mixture into 10-12 small silicon moulds, about a heaped tsp in each.
• 4. Use your fingers to press the mix firmly into the base of each mold till evenly spread.
• 5. Once each crust is smooth and pushed firmly into the base of the moulds, place them in the fridge to set whilst you make the filling.
• Matcha Key Lime Pie Filling
• 1. In a high speed blender, add all the filling ingredients except the coconut oil.
• 2. Blend till silky smooth, about 1-3 min.
• 3. Add the coconut oil then blend again till incorporated.
• Assemble
• 1. Pour the filling over the crust in each mold and chill for 2-3 hours, or till firm or until ready to serve. If you find they haven’t set quite firmly enough to cleanly remove their molds, then putting them in your freezer for 30 min or so will help.
• 2. When you are ready to serve them, gently remove them from their molds and serve as is, or with a blob of coconut whipped cream.
• 3. Garnish with a sprinkle of Matcha and thinly sliced lime, as pictured.