Vegan Mini Key Lime Pies

Vegan Mini Key Lime Pies

I heard of vegan key lime pies a while ago and I have wanted to try them out for ages. I finally got around to it last week and I was so pleased with the results! I used pecans in the base because they make me think of American desserts, which the traditional key lime pie is. I added spinach and avocado to the filling to give it a green hue. And I wanted a creamy topping to compliment the zesty filling, so I used some whipped coconut milk. These mini key lime pies are 100% vegan and therefore dairy free, and they are also refined sugar free and gluten free.

To make the base I used my nutribullet to whizz up 150g almonds, 150g pecans and 160g dates.

I melted 90g coconut oil and mixed it into the nuts, then pressed the mixture into mini tart tins lined with cling film. I then put it in the fridge for 30 minutes to set.

 

To make the filling I again used my nutribullet to whizz up 200g cashews (that had been soaked overnight), 1 avocado, 6 tbsp maple syrup, the juice of 7 limes, 70g melted coconut oil and a handful of spinach. I was perfectly smooth and creamy.

I poured the filling into the tart cases, then put it back in the fridge for 1 hour to set.

I again used my nutribullet to whizz up two tins of coconut milk (it had been in the fridge and I only used the solid white milk at the top of the tin) along with 2 tsp vanilla extract and 4 tbsp maple syrup. I piped it onto the mini pies in rosettes and sprinkled some lime zest in the middle.

These pies taste so good! The flavour is the perfect balance between zesty lime flavour and creamy sweetness. They would make a great dessert at a dinner party. I love eating vegan desserts as they always taste so sinful, but really they are full of goodness!

I’m linking these mini pies up with Treat Petite hosted by myself this month.

Also linking up to Cook Blog Share hosted this month by Recipes Made Easy, and Free From Fridays hosted by Free From Farmhouse.

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Vegan Mini Key Lime Pies


Servings 8
Author thebakingexplorer

Ingredients

  • 150 g Almonds
  • 150 g Pecans
  • 160 g Dates
  • 160 g Coconut Oil melted
  • 200 g Cashews soaked in water overnight
  • 1 Avocado
  • 10 tbsp Maple Syrup
  • 2 tsp Vanilla extract
  • 7 Limes zested and juiced
  • 1 Handful Fresh spinach
  • 2 tins tins of Coconut milk stored in the fridge overnight

Instructions

  1. To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates

  2. Mix in 90g of the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set
  3. To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, 6 tbsp of the maple syrup, the juice of the limes, 70g of the melted coconut oil and the spinach until it was perfectly smooth and creamy
  4. Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set
  5. Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and 4 tbsp of the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle
  6. Store in the fridge until serving

Win A Year’s Premium Membership to Paul Bradford Sugarcraft School!

Win A Year’s Premium Membership to Paul Bradford Sugarcraft School!

I consider myself a competent baker and making your average cake is not too much trouble for me, but when it comes to cake decorating, this is the area I struggle in! I can pipe buttercream on a cupcake and drizzle chocolate on some brownies in my sleep, but when faced a with a block of fondant I freeze. Thankfully, there are lots of amazing and talented people out there to lead the way through the wonderful world of sugarcraft, and one of them is the Paul Bradford Sugarcraft School.

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The Paul Bradford Sugarcraft School have kindly offered me a year’s premium membership to their online cake decorating school (worth over £95) to give away to one lucky reader! All you have to do is use the Rafflecopter at the end of this post to enter for your chance to win.

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NB. I have not received any products or compensation for this post, all opinions are my own

 

Amarula, Chocolate & Caramel Cake

Amarula, Chocolate & Caramel Cake

I reviewed a recipe book recently called Lola’s A Cake Journey Around The World and as part of my review I made an Amarula Cake from the book. I really enjoyed the cake as it contained some of my favourite cake flavours – chocolate, caramel and whipped cream. I also have a new love for Amarula! It’s similar to Baileys in that it’s a cream liquor, but it’s made with a fruit from South Africa called the marula fruit. I really wanted to make the cake again but I wanted to amp it up and really make it indulgent and special, so this cake was created!

I started by mixing 120g cocoa powder with 250ml boiling water, then left it to cool. I whisked up 6 eggs, 440g caster sugar and 120ml vegetable oil with an electric hand whisk until it was frothy. I added the cocoa powder mixture and whisked it in.

Then I added 500g self raising flour, 1 tsp baking powder and 2 tbsp Amarula and folded it in. I separated the mixture into three 22cm cake tins and baked on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

I made a buttercream by mixing together 450g baking spread, 4 tbsp Amarula and 900g icing sugar. I stacked up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some buttercream.

I covered the cake in a base coat of buttercream and put it in the fridge for 1 hour to set.

I took it out and covered it again with the rest of the buttercream and I smoothed it out as best I could.

To decorate the cake I carefully piped blobs of the caramel on the edge of the cake, then covered the whole top of the cake with a
thin layer of the caramel. I whipped up 200ml double cream, 3 tbsp Amarula and 2 tbsp icing sugar and piped it around the edges. I added bronze sprinkles and white chocolate stars in the centre, then cut some chocolate squares I got from The Chocolate Trading Co into triangles and stuck them into the cream. Finally a spritz of gold glitter finished it off!

This cake was everything I had dreamed of! Rich chocolate sponge, sticky caramel drizzle and sweet buttercream with Amarula flavour. It would make a fabulous cake for a celebration, or the ultimate way to treat yourself!

I’m linking these cake up with some blogger link ups this month. Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.

Print

Amarula, Chocolate & Caramel Cake

Servings 12 slices

Ingredients

  • 120 g Cocoa powder
  • 250 ml Boiling water
  • 6 Eggs
  • 440 g Caster sugar
  • 120 ml Vegetable Oil
  • 500 g Self raising flour
  • 1 tsp Baking powder
  • A pinch of Salt
  • 12 tbsp Amarula
  • About 1/3 can of Carnation Caramel
  • 900 g + 2 tbsp Icing sugar
  • 450 g Baking spread
  • 200 ml Double cream
  • Sprinkles of your choice
  • 10 Chocolate Duo Panels
  • Gold Edible Glitter

Instructions

  1. Mix the cocoa powder with the boiling water and leave to cool

  2. In a large mixing bowl, use an electric or hand whisk to mix the eggs, caster sugar and vegetable oil until frothy. Then, add the cocoa powder mixture and whisk it in
  3. Gently fold in the self raising flour, baking powder, salt and 2 tbsp of the Amarula
  4. Separate the mixture into three greased and lined 22cm cake tins and bake on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes (check they are done by inserting a skewer or thin knife into the centre, it should come out clean). Leave them on cooling racks to cool completely

  5. To make the buttercream mix together 450g baking spread, 4 tbsp Amarula and 900g icing sugar until smooth
  6. Stack up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some of the buttercream
  7. Cover the cake in a base coat of buttercream and put it in the fridge for 1 hour to set
  8. Cover the cake with the rest of the buttercream and smooth it out as best you can using a palette knife or scraper
  9. Put the Carnation Caramel into a piping bag and carefully pipe blobs on the edge of the cake so it drips down. Then cover the whole top of the cake with a thin layer of the caramel
  10. Whip up the double cream along with 3 tbsp of the Amarula and the 2 tbsp of icing sugar, pipe it around the edges of the cake
  11. Add sprinkles in the centre of the cake, then cut the chocolate duo panels into triangles and stick them into the cream. Finally spritz with gold edible glitter

 

Treat Petite May 2017

Treat Petite May 2017
Welcome to Treat Petite May 2017!

I’ve got a bit of an announcement to make this month – Cakeyboi is taking a long term break from blogging to focus on his lovely new home and husband, so I’m going to be looking after Treat Petite solo for now. If you would like to guest host this link up for one month please get in touch! I’m working on a new logo for the link up so look out for it (hopefully) next month!

April’s Treat Petite Round Up is now live so check it out for delicious treats and lots of yummy Easter recipes to save for next year!

Enter anything you like, just remember the Treat Petite rules below…

Treat Petite is for all of those delicious bites, which can
be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies,
macarons and so on. No cakes, puddings, whole loaves – you get the idea… here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current
month’s post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to The Baking Explorer

3. Follow The Baking Explorer on Google+ (see sidebar links), if you haven’t already.

4. If you tweet use #TreatPetite and mention @BakingExplorer and @MrCakeyboi (Cakeyboi will still retweet any #TreatPetite tweets he’s mentioned in!)

5. Add the challenge logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the ‘Treat Petite’ Pinterest board (The Baking Explorer will add all entries to the board)

8. Only 2 entries per blogger per month

9. Feel free to enter old
posts as long as you update the post and meet all the requirements above!