Before I shifted professions and became a full time blogger and photographer, I used to be a pastry chef at a popular restaurant in Toronto. There seems to be a certain idealization of the profession and I often get asked whether I miss my old job. The hours were long, the upper management was impossible to please and let’s be honest, working in hospitality isn’t the most lucrative career choice. However, I will admit that I do miss baking sometimes. Thankfully, I usually meet up with a bunch of talented bloggers at least once a month for our Friday Bake Club.
Our small group of five includes Diala, Sabrina, Joëlle, Isabelle and yours truly and more often than not, we pick our baking subject based on how photogenic it might be. I met each of those lovely ladies at different times of my life and while we all have the common trait of being somewhat crazy in our own way, we all have very distinct personalities that somehow complement each others. I am truly blessed to have them in my life. When it was time to pick out which sweet treat we wished to execute this week, we all decided to peruse the brand new Greenhouse Juice Co. book aptly named The Greenhouse Cookbook. Published by Penguin Random House, the book contains a hundred plant based recipes including the company’s cold press juices and their tasty smoothies (if you were looking for a new smoothie recipes, definitely try out their Rococoa). I have been a huge fan of Greenhouse Juice Co. since their beginnings in 2014 and it has been an absolute pleasure seeing them grow so rapidly within the span of three short years while still maintaining all of their integrity and never decreasing the quality of their products.
The recipe we decided to try can be found on page 144 of the book and results in eight mini key lime cups.
Key Lime Cups
2 Ripe Avocados, pitted
3/4 cups Freshly squeezed key lime juice (Roughly 12 key limes or 6 limes)
1/2 cup Raw Agave
1/2 tsp Pure Vanilla Extract
Pinch Sea Salt
1/2 cup Coconut oil
In a food processor, combine the avocados, lime juice, agave, vanilla, salt and coconut oil until smooth. Pour into cups, glasses or small bowls. Layer with coconut whipped cream if desired. Chill in fridge or freezer for at least one hour. Garnish with shredded coconut and lime zest, and serve.
The recipe was super easy to follow and to execute. We decided to make a small substitution due to Isabelle’s allergy and replaced the coconut oil with regular vegetable oil. We also finished off with fresh chantilly cream instead of coconut whipped cream. The cups were delightful but our versions were a tad soupy. To be fair, the avocados we used we somewhat small so I would definitely recommend using large avocados when you’re trying out this out. This recipe could also be used as a vegan substitute to a regular key lime filling when making a lime pie.
Coming from an omnivorous person, I was quite pleased with the Key Lime Cups and they are the perfect dessert if you’re looking for a healthier option or if you’re trying to impress someone who is vegan. I am already looking forward to trying out more recipes from this lovely book and sharing them with you because what happens in Bake Club, never stays in Bake Club.