Chocolate Coconut Lime Cups

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Remember that time a month or so ago when we all thought we’d never enjoy the sour bite of a juicy lime again?  When, due to weather issues and a lime disease (not to be confused with Lyme Disease), the cost of limes quintupled in less than a year?  And then the Mexican drug cartels got in on it!?  You know when drug lords start dabbling in the fruit trade that something is amiss.  This news was particularly troubling to me, as I like a little bit of lime juice on practically everything.  (Full disclosure, I say the same thing about egg yolks, cinnamon, and avocado to name a few.)  Some people were okay with switching to lemons for all their citrus needs.  Not me.  Lemons have their place, and that place is not being lovingly squeezed onto my tacos.  People from outside of Utah are probably not aware of this, but in this great and strange state ‘squoze’ is considered by many to be the past tense form of squeeze.  As in, ‘I was so happy to see my ninth child born, I nearly squoze the life out of him’.  Go figure.

But fear not, lime lovers.  The price of limes has returned to near normal levels.  One no longer needs to sell one’s organs on the black market in order to buy a case of these green lovelies.  To celebrate, I created the following limey recipe.  I wanted it to be reminiscent of a lemon bar, but with chocolate.  And slightly like ice cream.  The idea was complicated, and I wasn’t sure if it was going to work.  That’s when a delicious outcome is most appreciated.  If it was too easy, where would the fun be in that?  The result was simply dreamy!  I don’t know if you’ve used coconut butter much, but it is a tad addictive.  Be warned.  You can usually find it in the nut butter section of most health food stores.  I found mine at Sprouts.  It’s a little pricey, but you’re not using a ton of it in this recipe.  You can also make your own by blending unsweetened coconut flakes in a blender or food processor for a long time.  You get to decide how dedicated you are in this situation.

The coconut butter gives the chocolate layer a really rich flavor.  The crisp chocolate is a nice contrast to the soft crust layer and the ice creamy top layer.  The bottom is sweet, the middle is a little salty, and the top is tart.  Layers!  Complexity!  It’s everything you hate in a relationship, but love in a dessert.

Yield: 6 servings

Chocolate Ingredients:

  • 1/2 c Coconut butter
  • 2 Tbsp Coconut oil
  • 1/4 c Cacao or cocoa
  • 1/4 c Honey

Crust Layer Ingredients:

  • 1/4 c Almonds
  • 1/4 c Cashews
  • 1/4 c Coconut flakes
  • 1/4 tsp Lime zest
  • 2 tsp Coconut oil
  • 1/2 tsp Honey
  • Juice of 1/2 Lime
  • 1 Date (softened in hot water)
  • Pinch of Salt

Lime Cream Layer:

  • 1/4 c Coconut cream
  • 2 Tbsp Lime juice
  • 2 Tbsp Coconut oil
  • 1/2 tsp Honey
  • 1/2 tsp Lime zest

To start, you will need to make the chocolate base.  If you want, you can melt a chocolate of your choice.  That would be the easy way to do it.  But then you wouldn’t be as impressed with yourself, right?  Take the coconut butter and coconut oil and melt them in a saucepan or in the microwave.  Once they are melted, add the cacao and sweetener.  I used honey, but agave or maple syrup would work too.  Once the ingredients are mixed, pour the chocolate into a greased cupcake tin.  Place this in the freezer for a few minutes.  You just want the chocolate to set up a little before you put the next layer on.

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In a blender or food processor, add all of the Crust Layer ingredients.  Blend until the mixture is finely textured and starts to get sticky.  Once the chocolate layer begins to set up, you are safe to add the crust layer to it.  Place back in the freezer while you’re working on the next layer.

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Next, put all of the Lime Cream Layer ingredients into a blender or food processor.  Blend until creamy.  Pour on top of the crust layer.  I put a small amount of coconut flakes on top.  Mostly for fanciness. Place in the freezer for about 30 minutes and they are ready to devour.  These should be stored in the fridge when you aren’t gorging yourself on them.  They are perfect on a hot day!

Enjoy!