Let’s talk rabbit food.
I think that when people think of plant-based, they think of tofu. And foliage. Maybe even some tree bark. Just rabbit food in general.
And yet…I don’t know about you, but I’ve never seen a rabbit eat a Key Lime Pie
Or a tartlet to be exact. Is that a word?
But first- story time. The other day I was babysitting, and the little boy I watch LOVES to cook.
He also loves to garden. Seriously I will spend 2 hours soil-mixing, planting, and watering and nothing happens. And then he will haphazardly throw a handful of seeds out and BAM. Things start sprouting lol.
So I pretty much give him free reign in the kitchen. He wanted to make key lime pie, so I grabbed dates, limes, almonds, coconut oil, agave, oats and avocado <3 Because avocado can fix literally any kitchen disaster!
And then these were born!
Rich, creamy, lime-y amazingness. And definitely kid approved
- 1/2 cup rolled oats
- 2 dates
- 1/3 cup raw almonds
- 1 T. coconut oil
- 1 tsp. agave
- Pinch of salt
- 1.5 ripe avocado
- 1 heaping tablespoon agave
- Juice of 2 big limes
- 1 tsp. coconut oil
- (add more agave to taste)
- Place the oats and almonds in blender and pulse until they are in small pieces. Add the rest of the crust ingredients and blend until mixture is sticky.
- Set dough aside.
- Blend filling ingredients until super smooth. Sweeten to taste. Place in a bowl in the fridge.
- Roll out the dough (you still want it pretty thick though)
- Take a small glass ( I used a shot glass) to form circles. Push your thumb down in the middle to turn it into a pie crust.
- Add about tablespoon of the filling to each crust.
- Place in freezer for ten minutes before serving. Store in fridge.
These didn’t last two days in my house, and that’s always a good sign!