I have yet another amazing almond pulp recipe for those of you who don’t know what to do with your almond pulp after nut milking! DO NOT DISCARD THOSE PRECIOUS PULPS! They’re so versatile and can be used for so many different things! Today I will be sharing a recipe that uses the almond pulp as pie crust! This is soo delicious and you’ll love it ONLY if you love avocado and coconut like me! The recipe consists of two avocados and wait for it… 1/2 cup of coconut oil!! I know it sounds like a lot but it tastes soo darn good! Just remember to use muffins tins or cut out strips of parchment paper to stick into the muffin tins (see in the video below) to make removing the key lime pies out of the muffin tins easier! I made the mistake of not using anything and had to suffer the consequence of not so pretty pies! I almost didn’t want to post this because I had to pry out the pies from the muffin tins so they got a little deformed, but I decided to post anyway since friends were asking for the recipe! Best of luck to you with your key lime pies! Remember to use code YENSISTERS for 10% off Ellie’s Best bigger better nut milk bag if you want to make your own nut milk and play with all the wonderful nut pulp creations post milking!!
2 tablespoons lime juice
1/2 cup coconut oil
2 tablespoons honey
1/2 cup almond pulp
1/2 cup dates
pinch of salt
pinch of cayenne red pepper
1. Blend all filling ingredients together. Set aside.
2. For the crust, process the dates, almond pulp, salt, and cayenne red pepper together until smooth.
3. Press the crust into lined muffin tins or grease and cut out strips of parchment paper to stick in the muffin tins (shown in video).
4. Spoon in filling. Freeze for 1-2 hours. It’s going to freeze super hard so just leave it out for a few minutes before devouring to soften it up!