Mini Pink Lemonade Pies

Feast your eyes on these beautiful and refreshingly delicious mini pink lemonade pies. You won’t believe how ridiculously easy these pies are to make. The tasty crumbly crust pairs perfectly with the smooth, sweet, and tangy pie filling.  They're kid approved for their taste and mom approved for their ingredients; containing no artificial flavors or colors. The only negative is your kids will bug the crap out of you for more!

Ingredients

Crust

1 cup oat flour

½ scoop ARO vanilla whey protein powder

2 tablespoons xylitol

2 tablespoons coconut oil, melted

3 tablespoons water

Pie Filling

1 cup coconut cream

½ cup coconut butter

3 tablespoons cherry juice from concentrate

¼ cup lemon juice

zest of 1 lemon

2 scoops ARO vanilla whey protein powder

¼ cup xylitol

Method

1. Combine all of crust ingredients in a mixing bowl. Combine until mixture turns crumbly but holds its shape when pressed together.

* If mixture doesn’t hold its shape, add an additional tablespoon of water.

2. Evenly distribute crust ingredients into 8 silicone cupcake liners. Press down mixture until a crust is formed.

3. Spoon all of the pie filling ingredients into a food processor or mixer.

4. Blend until filling is smooth.

5. Pour filling ingredients in each liner, on top of crust, about 2/3 full.

6. Place mini pies in the freezer for at least 4 hours.

7. Remove pies from liners and enjoy!

Makes 16 servings

1 serving is ½ of a pie

Macros for 1 serving

191 calories, 5.5g protein, 15.8g carbs, 13.1g fat , 2.1g sugar, 3g fiber