They're the size of a small muffin, plus they feel indulgent without all the added dairy and sugar, so go ahead and eat more than one (we did). The filling is incredibly smooth our with a hint of sweetness, and the dates and chocolate do a nice job of rounding it all out. Putting everything on a stick just facilitates the whole eating thang and it is wonderful.
Basically what we are trying to say is that these are perfect.
And boy did we succeed.
Frozen Chocolate Dipped Key Lime Pie on a Stick
from our Key Lime Pie with Pistachio Crust
1 1/2 cups raw unsalted cashews, soaked 4-6 hours, drained and rinsed
1/3 cup water
1/2 cup lime juice (I used 2 limes, see notes)
2 tbsp maple syrup
3 tbsp coconut oil, melted
Pinch of salt
3/4 cup medjool dates (about 10)
3/4 cup unsalted almonds
Pinch of salt
1 cup chocolate chips
1/2 tbsp coconut oil
Thick popsicle sticks
Shredded coconut, crushed nuts, hemp seeds, or other toppings
To make the filling, simply blend all ingredients together in a high speed blender (recommended for smoothest consistency) or food processor (see notes) until smooth and creamy. Store in the fridge while making the crust.
To make the crust, pulse the almonds in a food processor or high speed blender until you have a coarse meal. Transfer to a bowl and put aside. Next, pulse the dates until they break down and form a sticky ball. Add the almond meal back into the machine and pulse until a uniform mixture forms. Pick up a small chunk and press it together in your hands - if it sticks together, it is perfect. If it crumbles, add an extra date or two.
Fill a muffin tin with liners. Roll crust dough into a ball about 1" in diameter. Flatten it in your hands, then evenly press it into a muffin liner so the crust goes a little over halfway up the sides. Fill in any holes, and repeat with all liners. Scoop about 1 1/2 tbsp filling into each crust and smooth out the top.
Freeze at least one hour.
After the pies have been freezing for at least an hour, remove each from its liner and gently cut a small horizontal slit about the width of your popsicle sticks in the side of each using a knife. This is to ensure the pies don't lose their shape when inserting the popsicle sticks.
Gently push a popsicle stick into each pie, making sure not to poke through the other side. Place the pies on a plate or baking sheet and back into the freezer for another half an hour.
Right before taking out the pies, melt the chocolate chips by placing them in a microwave safe bowl with the coconut oil. Microwave in 15 second intervals, stirring between each, until silky smooth. Alternatively, you can use a double boiler.
To coat the pies, gently dip them into the chocolate. Remove, and let the excess chocolate drip off. Place the pies on a plate or baking sheet covered in parchment paper and place back in the freezer. Leave them plain or garnish with your favorite toppings (we like shredded coconut, crushed nuts, and hemp seeds).
The pies can be enjoyed as soon as the chocolate hardens, but the pie filling will not have reached its peak frozen temperature at this point. Wait at least four hours before eating if you want a true popsicle experience!
- If using key limes, reduce lime juice to 1/3 cup and increase water to 1/2 cup.
- We highly recommend that you use a high speed blender - we've had success with a Vitamix and a NutriBullet - to blend the filling to yield the smoothest results. When we tried using a food processor, the filling would not blend past a slightly grainy stage (this tastes the same but is not ideal).
- You might have leftover filling but that is the farthest thing from a problem :)