Over the weekend I was inundated by thoughts of citrus-y desserts. First, a girlfriend of mine texted asking if I had ever attempted “my version” of a lemon bar. I replied “not yet” and then spent a great deal of saturday and sunday formulating a plan of attack for said bars. Notes were taken, lists were made, wheels were set in motion. Stay tuned.
Then, on Saturday evening I was at Organic Avenue and picked up a slice of Rockin Raw’s Key Lime Pie. It was creamy, sweet, tart and not too dense. Sadly I devoured it long before I could snap a picture. Soo good!
While my vegan, sugar free, grain free lemon bars are still a work in progress I did manage to create this quick and easy Coconut Lime Mousse. I like to think of it as a mini, crustless key-lime pie. Sadly, I could not find actual key limes anywhere but regular limes did the job just fine. This sweet treat is not only delicious but is loaded with good for you healthy fats! I made mine in small ramekins but they would also look gorgeous in wine glasses as the final course of a dinner party!
Coconut Lime Mousse
- 2 ripe avocados
- 1/4 cup fresh lime juice
- 1 tsp vanilla extract
- 2 tsp coconut butter
- 1 tsp liquid stevia
- Pinch of sea salt
- unsweetened shredded coconut
- Combine all ingredients except the shredded coconut in a Vitamix or high speed blender until smooth
- Divide the mousse between four ramekins or small dishes
- Top with shredded coconut
- Place in fridge for about 30 minutes to chill and set