Key Lime Pie Bites

Delight Gluten Free - - Indulge -


For the Crust 1 (7.5 ounce) boxes Pamela’s Prod­ucts Honey Gra­hams ¼ cup sugar 4 ta­ble­spoons but­ter 24 mini muf­fin lin­ers

For the Fill­ing 1 (14 ounce) can sweet­ened con­densed milk 8 ounce block cream cheese, soft­ened ¾ cup key lime juice Zest of 1 key lime, plus ad­di­tional for gar­nish ½ tea­spoon vanilla ex­tract

1. To make the crust, in the bowl of a food pro­ces­sor, pulse to­gether honey gra­hams, sugar and but­ter un­til coarsely ground. Place lin­ers into a mini muf­fin pan and evenly dis­trib­ute the crust mix­ture among the 24 cups. Press the crust firmly into the bot­tom of each liner. Set aside.

2. To make the fill­ing, in the bowl of a food pro­ces­sor, pulse to­gether sweet­ened con­densed milk, cream cheese and key lime juice un­til a smooth bat­ter forms. Add in the key lime zest and vanilla ex­tract and mix just un­til com­bined.

2½ cups Pamela’s Prod­ucts Gluten-free Ar­ti­san Blend

All-pur­pose Flour 1 tea­spoon salt 1 cup (2 sticks) but­ter, soft­ened ¾ cup brown sugar ¾ cup gran­u­lated sugar ¼ cup full fat co­conut milk 2 tea­spoons vanilla ex­tract ½ cup mini semi-sweet choco­late chips 1 (7.5 ounce) pack­age Pamela’s Prod­ucts Choco­late Gra­hams

1. Line a bak­ing sheet with parch­ment pa­per and set aside.

2. In a small mix­ing bowl, whisk to­gether gluten-free all-pur­pose flour and salt. Set aside.

3. In the bowl of a stand­ing mixer us­ing the pad­dle at­tach­ment, beat to­gether the but­ter, sug­ars, co­conut milk and vanilla ex­tract un­til a smooth mix­ture forms. Slowly add in the flour and salt mix­ture, mix­ing well af­ter each ad­di­tion. Gen­tly mix in the mini choco­late chips.

4. Cover the dough and chill in the re­frig­er­a­tor for 1 hour or un­til firm. While the dough is chill­ing, place the choco­late gra­hams in a food pro­ces­sor and pulse un­til finely ground.

5. Once the dough is chilled, roll into 1-inch balls and set on pre­pared bak­ing sheet.

6. Roll each dough ball into the crushed choco­late gra­hams and place back on bak­ing sheet. Chill for 1 hour be­fore serv­ing. NU­TRI­TION PER SERV­ING: CALO­RIES: 149, FAT: 8G, SAT­U­RATED FAT 5G, CHOLES­TEROL: 13MG, SODIUM: 125MG, CAR­BO­HY­DRATES: 20G, FIBER: 1G, SUG­ARS: 11G, PRO­TEIN: 1G

For the Cake 2 cups gluten-free all pur­pose

flour 2 tea­spoons bak­ing pow­der 1 tea­spoon salt ¼ cup plain or vanilla Greek

yogurt ¼ cup co­conut oil 1 cup gran­u­lated sugar 2 eggs 2 tea­spoons vanilla ex­tract 2/3 cup co­conut milk

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