1 c brazil nuts (can sub for any nut)
2 tbsp almond butter (or any nut butter)
1 tsp maca powder
2 tbsp coconut oil
1 c tigernut flour (or any gluten free flour)
1/4 tsp Himalayan pink sea salt
We are going to make the crust first. Start by pulsing brazil nuts in a food processor or blender. The goal is to use these to add crunch to the crust so don’t blend them into a powder but small enough that they will mix into the batter well (see the video below)
Take the brazil nuts out of the blender and store them in a bowl. Fill the blender now with the almond butter, coconut oil, sea salt, and tigernut flour. Blend until smooth then stir in the brazil nuts.
Take a muffin tin (use coconut oil to grease them if they are not non-stick) Press the crust dough into the muffin tins and be sure to go up the sides. (see video below) then freeze.
Filling time! Cut the lime into fourths then add them to your blender (rind and all). Blend for a minute. Then grab a bowl and place your nut milk bag into the bowl.
Pour contents of the blender into the nut milk bag then ring the lime juice from that! (see video)
Heat a sauce pan on medium heat. Add lime juice, coconut milk, coconut cream, liquid stevia, and arrowroot starch. Heat for 5 minutes or until boiling.
Add in the agar agar and mix well. Turn down the heat to low and heat for another minute. Take off the heat and cool for 5 minutes.
Take the crust out of the freezer. Pour filling over then crust then freeze again.
Enjoy! You can eat them frozen or slightly defrosted