The bounties of summer are rolling into grocery stores, farmers’ markets and road side stands. The next couple months are the best ever for produce enthusiasts. Enjoy all the produce goodness abounding and, if you get a chance, freeze and prep some for later this fall and winter. You’ll be glad you did.
Inspired by sweet peaches and berries at their peak, I took a creative approach to one of my summer faves – Key Lime Pie. This version is gluten free, vegan, Paleo-friendly, and loaded with natural protein, yet free from sugar-guilt and pretentious food claims. Got to love it!
Makes a great afternoon snack or refrigerates well for a sweet breakfast. Offering 8g of both fiber and protein, this recipe beats a doughnut any day of the week. If you’re looking to perhaps win the best summer party snack, this will work for that as well, considering it’s delicious and looks far fancier than it is. Enjoy!
Recipe makes 4 servings.
1 15oz. Can Cannellini Beans, Thoroughly Rinsed to Prevent Gas
6 Dates, Pitted
2 Limes or 8 Key Limes
½ Avocado (Optional)
1 Cup Fresh Fruit of Choice, Washed, Chopped
If you’re looking to make bean crème a little sweeter and fight seasonal allergies, add 1 tsp of raw, local honey to the mix!
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