Its not often we get to work with award winning restaurants to develop a dessert recipe (or three!), but when we do, we savor every last bite!
The below recipe was developed by Pastry Chef, Savannah Foltz, of Supperland in Charlotte, NC. She crafted a 100% AIP, allergy-friendly dessert board for a recent event, and this morsel was a part of it! The other 2 desserts on the board included: Mini Pineapple Upside Cakes and Raspberry Brownie Bites.
Okay, hope you enjoy these as much as we do!
Key Lime Thumbprints
WHAT YOU WILL NEED:
Cookie (1 package yields 15 cookies)
- 1 package Eat GANGSTER Sugar Cookie Mix
- ¼ c coconut oil, melted
- 2 tablespoons warm water
- 7 tablespoons maple syrup
Coconut Key Lime Custard Filling (NOTE: This filling recipe yields enough to fill 2 packages of cookie mix. So cut in half, or enjoy the other half of the filling for another purpose!)
- 1 large ripe avocado
- 6 tablespoons lime juice
- 1 lime, zested
- ½ teaspoons maldon sea salt
- ¾ c coconut manna, melted
- ½ c coconut oil, melted
- ⅓ c maple syrup
- The smallest amount of blue spirulina powder (this is simply for color and was skipped the night of the dinner)
DIRECTIONS:
- Prepare cookie dough according to package instructions.
- Make 1 inch dough balls and bake at 350°F for 10 minutes on pachment.
- As soon as they come out of the oven, while still very hot, use the back of a tablespoon to create a crater (or thumbprint). Allow to cool fully.
- Meanwhile, combine all ingredients for the key lime custard in a vitamix or the like and blend until completely smooth.
- Fun tip: Add spirulina if you wish for a greener color! Note, spirulina is not AIP elimination phase compliant.
- Use a 1oz scoop to portion custard into each thumbprint. Serve at room temperature.
