I loved these so much that I replaced my morning coconut yogurts with them until they ran out. It’s so yummy to scoop out a perfect bite of the ginger flax cookie mixture too because it’s sweet and nutty. So good! I chose to make mine completely without sugar, using monkfruit and stevia instead. As a result, mine were under 100 calories a serving.
However you choose to make yours, they will be delicious and nutritious…perfect to welcome the warmer weather with zest!
What You’ll Need For the Soft Cookie “Crust”:
2 tbs ground flax seeds, additional tbsp. whole flax seeds or chia seeds if you want it to be crunchy
1 tbs freshly grated or 1/2 tsp ground dehydrated ginger (optional but it makes a huge difference as the pies sit over time)
1/2 tsp freshly ground cinnamon
2 tsp maca, lucuma, or mesquite powder
1 tsp sugar/replacement of choice
What You’ll Need To Do First:
-prepare above and line 4 x 4oz jars or ramekins with equal parts of the mixture
-set aside in the freezer to chill and receive pie fillings later
What You’ll Need For the Pie Filling:
1 box firm silken tofu, drained
1/8 cup freshly squeezed lime juice
3/8 cup sugar/equivalent (I opted to add an additional 2 tbs of Lakanto maple syrup for depth)
Dash Himalayan salt
1/2 tbs cornstarch, organic
Lime zest reserved (optional, use if organic)
What You’ll Need To Do Next:
~ Combine all ingredients in a food processor except for lime zest.
~ Pulse to shake tofu well into all ingredients, then process until very smooth (2 minutes or so as you want it creamy), stopping when necessary to scrape down sides
~ *If using lime zest, pulse in as much as you like for appearance and flavor (it will add zip against your sweetness), and save a few for garnish!)
~ Divide evenly and pour into your 4 jars or ramekins, adding some pretty lime zest if desired
~ Chill for at least 4 hours to set, and they taste better after at least 1 overnight in the refrigerator
~ Freezes well too!