I love making traditional desserts a little bit healthier. These delicious and moist Chocolate Chip Quinoa cookies are a perfect example.

Loaded with chocolate chips and chunks I wouldn't call these cookies totally innocent, but they are way better for you than traditional chocolate chip cookies. They're also suitable for vegans, people who avoid grains and soy, and gluten intolerant folks. They're easy to make and made with nutritious and high-protein flours like quinoa and buckwheat, alternative sweeteners like coconut sugar, and better-for-you fats like coconut oil. 


I threw this recipe together on a whim last weekend and it was a hit in my house. My husband ate most of the cookies in a day (which rarely happens these days as he tries to limit his dessert intake). I was shocked and amazed by how much he enjoyed these as I really didn't know how they'd turn out (and he's a bit of a cookie purist). This recipe is definitely going to be made again and again.


I also made a youtube recipe video so you can follow along with me. Please check it out and subscribe to my channel for more. I plan to make many more videos this year, provided I can find the time.

I hope you like these cookies as much as we did!

Quinoa chocolate chip cookies
Yields 9 large cookies, or 12-16 small cookies

• 1 cup quinoa flour
• 1/3 cups buckwheat flour
• 1/4 cup dark brown sugar
• 1/4 cup coconut sugar
• Stevia (to sweeten to your taste and reduce the overall sugar content of the recipe)
• 2 tbsp liquid sweetener
• 1/4 cup of water or non dairy milk
• Big pinch of good salt
• 1-2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1.5 tsp cocoa powder
• 1/3 cup coconut oil (opt for room temperature, softened but not liquid)
• 1 tbsp olive oil
• 3/4 cup chopped chocolate or chocolate chips or a mix

*For chewier cookies include 1 flax "egg"*

Step 1:
Preheat oven to 350F.

Add coconut oil, olive oil, vanilla, sugar, liquid sweetener, cocoa, cinnamon and stevia to large mixing bowl. Whisk or blend with a hand mixer until fluffy. Blend in flax "egg" if using.

Step 2:
Add in remaining dry ingredients (not chocolate), stirring together by hand until well mixed. Then stir in water or non dairy milk until a smooth dough forms.

Step 3:
Stir in chopped chocolate or chocolate chips until well distributed. Cover and chill 30 minutes in fridge (optional).

Step 4:
Line or grease a baking sheet or two. Scoop chilled or un-chilled dough out and drop on to sheet, leaving space around each cookie to allow them to spread. Bake in preheated oven for 10-11 minutes. Serve warm!

Happy Holidays! I owe you one big apology if you follow my blog! I am so sorry that I have fallen off the grid for so long. Work and life have kind of swept me away these past few months, but I am hopeful the 2018 will be a great time to get back into Baking Backwards! To celebrate, I baked you some cookies.

These Double Chocolate Gingerbread Cookies were a bit of an experiment. I threw a bunch of healthy and not so healthy ingredients together and these soft, cakey spiced double chocolate cookies emerged. They are really good! They're also vegan, gluten free, soy-free, nut-free, and grain-free -- perfect for friends or family with allergies or sensitivities.


My husband is my official taste tester and gave these a rave review -- he is not gluten free or vegan and eats desserts out often  -- so basically you could say he has a normal palate. He doesn't automatically tell me that my desserts are good -- he gives me honest feedback every time.



Let's talk about the ingredients for these cookies:

QUINOA FLOUR:
High in protein and minerals, not a grain but a pseudo-grain seed. Bitter taste that can be overpowering if it isn't balanced out by another flour in baking. Light texture that's good for cakes and cookies.

BUCKWHEAT FLOUR:
High in protein and minerals, not a grain but a pseudo-grain seed. Somewhat bitter tasting but easier to use on its own. More dense in baked goods, can be a little sticky if not mixed with another flour. I find it gives a slight nut-butter-like flavour to baked goods.

LIQUID SWEETENER:
Anything will do here -- maple syrup, coconut syrup, agave, raw honey (if you eat honey)

COCONUT SUGAR:
Higher in minerals and vitamins than table sugar. A low-glycemic alternative to brown sugar. You can substitute brown sugar here.

BANANA:
Sweet, high in minerals and vitamins. Used here as a binder and sweetener.

SPICES:
I used ginger, cinnamon, cloves and salt for a gingerbread flavour.

COCOA OR CACAO:
You can use either cacao or cocoa powder in this recipe. Cacao is healthier for you as it is much higher in antioxidants than cocoa.

VEGAN CHOCOLATE CHIPS:
Not healthy but a kind ingredient to use and keep in your pantry.  I use Enjoy Life brand.

COCONUT OIL:
Great oil for baking, especially in cookies. Melts easily, I used softened but not melted in this recipe.

OLIVE OIL:
Heart healthy oil. Not ideal for high heat but I like to balance out the coconut oil flavour in this recipe with a small amount.

VANILLA EXTRACT:
Adds sweetness and a lovely aroma. 



As you probably noticed, these cookies aren't as innocent as the majority of my other recipes, but at Christmas I like to bake without holding back on fat and sugar. I can assure you that your family members will not be mad at these -- they taste like good bakery-style soft cookies (vegan and gluten free or not). I hope you enjoy them!

Happy Holidays!
X Danielle




Double Chocolate Gingerbread Cookies

• 1 ripe banana
• 2/3 cup coconut sugar
• 1 tsp vanilla extract
• 1 tbsp olive oil
• 2 heaping tbsp cacao powder
• 1 cup buckwheat flour
• 1 cup quinoa flour or rice flour
• Stevia (a sachet or several drops of stevia concentrate) (use more coconut sugar if you omit this ingredient)
• 4-5 tbsp liquid sweetener (honey or agave or maple syrup)
• 1/4 cup coconut oil
• Good pinch of salt
• 1 teaspoon cinnamon
• 1/3-1 tsp ground ginger (your call)
• 1/8-1/4 tsp ground cloves (your call)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ac vinegar
• 1/3 cup chocolate chips

Preheat oven to 350F.

Add banana, cacao, olive oil, coconut oil, coconut sugar, salt and spices, liquid sweetener to a mixing bowl. Mash together until the banana is well mashed, then whisk mixture for a couple of minutes. Add the BP, BS and vinegar a whisk to incorporate. Stir in the flours until well mixed. Stir in about 1/4 cup of hot water to thin to a thick cake or brownie batter consistency. Stir in chocolate chips. Taste the cookie dough (if you are ok with that) to test its sweetness. Add more flour if too sweet, or more coconut sugar if not sweet enough, mixing well.

Using a large spoon, drop spoonfuls of the batter on parchment lined baking sheets, ensuring an inch around each so the cookies can spread as they bake. Bake in 350F for 10-11 minutes, rotating your trays half way through for best results. They are done when the bottoms are brown and the tops are soft but not too soft. These can burn easily so take them out on time. Cool and enjoy.

 

I"ll be honest -- I have a bit of a weird relationship with peanut butter. I love it but it doesn't always love me back...

 
Though it may not always hold a special place in my pantry, when peanut butter eventually finds its way back into my cupboard I always wonder why it ever left. For me, the key to enjoying peanut butter is moderation...

 

There was once an extended period of time when I ate peanut butter every day without fail. It often left my digestion out of whack so after awhile I began to look for healthier alternatives. My favourite PB replacement is still pumpkin seed butter (FYI). Never cared for almond butter or sunflower seed butter -- but you could totally substitute them in this recipe if you want to. The thing is, there's something special about peanut butter that's hard to imitate. Sometimes a girl just needs it. Today was one of those times.



PB CHOCOLATE CHIP COOKIES (GLUTEN FREE, VEGAN)

DRY INGREDIENTS

• 1 cup quick cook oats
• 1/2 cup brown rice flour
• 3/4 cup white rice flour
• big pinch of salt
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/4 - 1/3 cup vegan chocolate chips

Mix all wet ingredients together in a bowl and ensure the mixture is not super lumpy (mash your banana well). Add wet ingredients to dry and mix well by hand until you have a wet cookie dough. Preheat oven to 375F.  Arrange spoonfuls of dough onto a parchment lined baking sheet as you would with any cookie dough (leaving space around each blob so the cookies can spread as they bake). Bake in the hot oven for 10-12 minutes.

If you're not a chocolate chip cookie purist, you should try these cookies. My Everything Cookies are addictive, indulgent, sweet and salty, soft chewy, crunchy, and anything but boring. Loaded with chocolate chunks, chocolate chips, coconut, potato chips (yes!), and corn flakes, these cookies are full of surprises. They're also vegan and gluten free - true story. 




I made these cookies on a whim last weekend. I tend to bake chocolate chip cookies when I feel like a sweet treat without a lot of fuss. Its hard to screw up a chocolate chip cookie. Its hard to make an outstanding chocolate chip cookie too. These cookies take chocolate chip cookies to a whole new level. Full of texture and flavour contrast, these cookies are insanely addictive. The dough made quite a few little cookies and my husband and I polished them of in two days! I think that says it all...
  
It all started with a bag of coconut oil kettle cooked potato chips. These chips you guys, oh dear. To say I have an addiction is an understatement. They were on sale at my local healthfood store and since my husband loves chips I bought two big bags. They disappeared too fast. So I bought another bag, then another...I'm starting rehab this week, promise. I love the taste and texture of these chips. They're super sturdy with a great crunch -- one I hoped would hold up to baking. It certainly did. 



I'd been wanting to try potato chip cookies for awhile. They seemed to brilliant -- sweet, salty, crunchy, soft. So I saved some of the precious chips and threw them in to my dough. The result was so so good. For even more crunch I added some of my latest addiction, oil free corn flake cereal from Whole Foods. Then threw in some shredded coconut, mini vegan chocolate chips, and some roughly chopped sea salt vegan dark chocolate from Alter Eco. You have my respect and awe if you can stop yourself from eating all the dough and make some actual cookies with it. I would estimate I ate about 1/3 of the dough before the rest made its way to the oven...but that's true for almost everything I bake.



These cookies are vegan so I replaced butter with coconut oil. They're also gluten free -- instead of white flour I used: brown rice flour, white rice flour, and arrowroot starch (for soft and chewy middles). I used natural sweeteners (coconut sugar and maple syrup) instead of brown sugar. I took a cue from many chocolate chip cookie recipes and creamed the "butter" and "sugar" before adding the flour. I think it made them even better. I also froze the dough for about 30 minutes before I baked them which is said to enhance the flavour and texture of chocolate chip cookies and help control the "spread" of the dough while baking. All in all the recipe came out great and I hope you like it.




EVERYTHING COOKIES

PART 1

• 2/3 cup coconut sugar
• 2/3 cup coconut oil (solid)

PART 2

• 1 + 1/2 cups white rice flour
• 2/3 cup brown rice flour
• 1/4 cup arrowroot starch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• pinch of salt
• 2 tsp maple syrup

• 1/4 chopped dark chocolate
• 1/4 cup mini chocolate chips
• 2/3 cup slightly crushed vegan and gluten free kettle cooked potato chips (sea salt flavour)
• 1/4 cup coconut shreds
• 2/3 cornflakes cereal

Spoon balls of finished dough onto a parchment paper lined baking sheet. Freeze for 30 minutes or refrigerate overnight before baking. Bake 10-12 minute in an oven preheated to 350F.

With a New Year upon us I thought it would be a good idea to share some irresistable bite sized treat recipes for those who are trying to cut back on sweets but just can't quite refrain entirely. These two bite chocolate chip cookies are just the ticket -- and pretty healthy anyway so even if you nibble a few more than you planned, you don't need to worry about derailing your resolution to lead a healthier lifestyle this year.




These little cookies pack rich chocolatey flavour into a tiny bite. They also happen to be vegan and gluten free. Virgin coconut oil stands in for butter making these a little healthier than your average cookies. Coconut oil is believed to be thermogenic -- meaning it actually helps your body to burn fat! The sweeteners in this cookie are unrefined and healthier than sugar too. Coconut sugar is a low-glycemic sweetener that stands in for brown sugar in this recipe. Liquid sweeteners are used as well including maple syrup and brown rice syrup or honey (which isn't vegan but I still use it on a rare occasion). Bleached flour is replaced by brown rice flour which is wholegrain, and arrowroot starch is added to give a slight chewiness to the cookies (and aid in digestion). Raw cacao powder (which is crazy high in antioxidants) replaces cocoa powder and gives these cookies an intense chocolate flavour. Mini vegan chocolate chips finish off each bite and add an extra note of dark chocolate. One bite and you'd never guess these cookies were full of such innocent ingredients. 



I never really bought into the whole 'detox for the new year stuff' -- I'm a fan of living a healthy life year round --  but I do understand what its like to eat a lot of unusually rich food around the holidays and then want to get back into healthy mode as soon as possible. But even when I do that, I still like to enjoy a treat here and there. That's why these tiny cookies are the perfect solution. If you ate well balanced meals all week long and then nibbled on these over the weekend or after a long day, I don't see anything wrong with that at all. Your life won't be thrown upside down, if anything allowing yourself a treat now and then is a positive thing in my mind. It keeps your head in the healthy game because you aren't limiting yourself too much -- which I find leads to bingeing, inevitably feeling hopeless and giving up on being "healthy" altogether. So to stay on track this year, eat these cookies...and you know, salad!


TWO BITE CHOCOLATE COOKIES (gluten free, vegan optional)

• 4-5 tbsp virgin coconut oil (solid)
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 2.5 tbsp liquid sweetener (I used raw honey (not vegan) to keep the recipe vegan use coconut nectar or brown rice syrup)

Grab some mini chocolate chips. Drop 4-6 mini chips (or 2 standard sized chips) into each dent. Gently press the chips in to connect them to the dough, but do it gently enough to preserve the shape of the cookie. Place baking sheet in freezer for 30 minutes. After 20 minutes, preheat oven to 370F. Once the balls have been chilled, bake them in the hot oven for 10-13 minutes until slightly golden brown on the bottom and semi-firm to the touch. Cool on a rack until room temperature.

Serve immediately or store in fridge or cookie tins for later.   

Let's start 2016 on a healthy but sweet note shall we? Continuing on with my New Year's theme of bite sized treats to crush your cravings for sweets, I present these irresistible two-bite jam thumbprint cookies...


Sweet, fruity, buttery and rich, these tiny cookies are a new favourite. I should really start by saying I usually only enjoy jam on top of peanut butter. I tend to hate it by itself -- especially by itself on toast. So I was totally surprised when I had a weird craving for jam topped cookies, made them and fell totally in love with them. 



The cookie dough is rich and crumbly like shortbread, but healthier as its made with wholegrain brown rice flour and digestion-friendly arrowroot starch. You'd never guess this recipe was gluten free and vegan! The dough is sweetened with low glycemic coconut sugar and vitamin-rich maple syrup. Butter is left out altogether -- I went with a healthy vegan fat instead -- virgin coconut oil. The dough holds together well, with a lovely crumbly texture and rich sweet buttery taste. Instead of icing sugar or chocolate on top, I chose to fill the tiny thumbprints in the top of the cookies with some no sugar added blackcurrant jam. The jam I use is sweetened with grape juice and fruit making it a slightly healthier choice. I chose blackcurrant flavour because I wanted a sweet and tart cookie. I don't like overly sweet desserts so when I pair a sweet dough with something, its usually slightly tart or bitter (think chocolate or citrus) to provide a nice contrast of flavours. I love sweet and sour/bitter in desserts.



If you like Hamentaschen cookies (which I LOVE!), these will be very reminiscent. They were the first thing that came to mind when I took my first bite of my cookies. If you plan to make my recipe I recommend using blackcurrant jam like I did or any popular Hamentaschen fillings that you enjoy -- poppyseed, lemon, apricot, raspberry, blueberry, chocolate, strawberry, cherry, peanut butter?, and prune are some of the most popular fillings.

However you fill them, these cookies are insanely good and so tiny and healthified that you don't need to feel any guilt about eating one...or 5.

• 2 tbsp maple syrup
• 4.5 tbsp solid virgin coconut oil
• 1 tsp vanilla extract

Once cookies are room temperature, grab your favourite jam. Spoon out 1/2 tsp of jam into the dent of each of the cookies. Serve immediately or store in fridge or cookie tins for later.

I get it, its nearly New Year's Eve and you want something sweet to round out the night. Make one of these easy desserts to ring in a delicious New Year.


SOMETHING CHILLED...



Raw Key Lime Cups
If you like sweet and tart desserts or key lime pie, this easy recipe is perfect for you NYE celebration.

Fruity Nice Cream Sundae
Sweet and tart, this easy to make dessert can be made in minutes in your food processor with fruit from your freezer.



Chilled Chocolate Peppermint Parfait
This delicious and decadent raw dessert is easy to make but make it a few hours ahead so it has time to chill.


SOMETHING BAKED...


Cardamom Apple Cookie Crumble
Sweet, spicy and easy to prepare, this Cardamom Apple Cookie crumble puts an Indian twist on Apple Crisp.



Wholegrain Gluten-Free Chocolate Chip Cookies
These chocolate chip cookies are fairly low in fat, vegan friendly and delicious.



SOMETHING NO-BAKE...


PB Mousse Jars with Chocolate Shell
These are so easy to make, cute for guests and irresistible if you like chocolate with peanut butter.



SOMETHING RAW VEGAN...


Raw Donut Holes
These little bites of bliss are irresistible, easy as pie to make, and raw vegan.




Raw Avocado Chocolate Mousse
This version of  chocolate avocado mousse took me years of experiments to perfect.




SOMETHING STEAMED...


Steamed Chocolate Molten Cakes
These little chocolate molten cakes are made in your steamer. They come out light and chocolatey with a molten chocolate centre in minutes.




SOMETHING GRAIN-FREE...


 Grain-Free Chocolate Chip Cookies
These chocolate chip cookies are so delicious and free of grains.



Grain-Free Elvis Muffins
These delicious banana, peanut butter and chocolate chip muffins are perfect for New Year's day. They are flourless but you'd never know it!






Grain-Free Tuxedo Cupcakes
Rich, chocolaty, fluffy and light with a vanilla cream frosting, these cupcakes are all dressed up to party.

I won't be celebrating Thanksgiving this week because I'm Canadian (our Thanksgiving was in October), but I have many American readers and I hope you will all have a great time! Eat some mashed potatoes and gravy for me :)

I thought you might enjoy this recipe roundup of Thanksgiving-worthy Baking Backwards recipes. If you add these vegan and gluten free dishes to your holiday table please take a pic and tag #BakingBackwardsThanksgiving -- I'd love to see what you've made!

To view the recipes below, click on the titles under each image.

APPETIZERS AND SIDE DISHES:

Crab Cakes with Green Tartar Sauce (gluten-free, vegan)
Crunchy on the outside, tender and flaky on the inside. These vegan crabcakes are healthy and hard to beat.


Divine Rice (gluten-free, vegan) 
Spicy, creamy and so delicious -- this wholegrain rice dish makes an excellent side for a festive family meal.

 Crusty Wholegrain Bread (gluten-free, vegan, yeast-free)
 Pass this bread and you'll make a few new friends at the Thanksgiving table. This bread is dense, moist and rich like an Irish Soda bread. 



Super Salad 
This salad is super healthy and anything but boring. Roasted and fresh veggies hang out in a zesty creamy dressing. The spiced roasted chickpeas add an amazing crunch and make this dish filling. A great vegetable side dish for a family meal.


Tandoori Cauliflower Wraps (gluten-free, grain-free, vegan)
This creative vegan appetizer is light yet full flavoured. If you like Indian food give it a try.


Super Rutabaga Fries (gluten-free, grain-free, baked, vegan)
If you're over mashed potatoes this Thanksgiving, shake things up with these healthy low fat baked rutabaga fries. The rutabaga makes them naturally a little spicy.



PUMPKIN SOUP
This creamy pumpkin soup whips up in minutes. An easy and healthy vegetable side dish for your holiday meal.

MAIN MEAL:

Vegan Chickn' with Mashed Potatoes, Gravy and Greens (gluten-free, vegan)
If you aren't trying to reinvent the Thanksgiving table, but you're expecting a vegan, serve them this. They will thank you.


Super creamy Stovetop MacNCheese (gluten free, vegan)
I never understood the American trend of Mac and Cheese at holiday meals but if you're into it, this recipe is delicious, super creamy, easy to make, wholesome and full of hidden veggies and healthy fats.


The BEST Vegan Baked MacNCheese (gluten free, vegan)
This recipe takes vegan mac and cheese to a new level -- baked! Crispy on top, creamy inside, hot, cheesy and delicious. Also hides a lot of vegetables for the kiddos.


Zucchini Noodle Lasagna with Parsnip Cream, Lentils and Green Olives (grain-free, gluten-free, vegan)  
This lasagne is a showstopper. If someone you love doesn't eat pasta anymore but loves lasagne, make this grain free lasagne (made with zucchini noodles). Its even omnivore husband approved. 

PIES AND CRUMBLES:

Cardamom Apple Cookie Crumble (gluten-free, vegan)
A delightful Indian twist on apple crumble.


Chocolate Harvest Tart (gluten-free, vegan)
This chocolate tart is so intensely good. Chocolatey, rich, full bodied -- even my sister (who hates dessert) had two slices! It also hides a ton of butternut squash.

 
Pear Pockets (gluten-free, vegan)
These pear pockets are really unique. The crust is lost between pizza pocket and pie crust and the filling is sweet and delicious.


Healthy Key Lime Pie (gluten-free, vegan) 
This is a crazy pie. It conceals a lot of cauliflower and avocado but tastes like creamy key lime pie with a chocolatey crust! Super easy to make too.

 

CHOCOLATE BROWNIES AND CAKES:

Plant Fuel Brownies (gluten-free, vegan)
These brownies are loaded with super healthy ingredients like buckwheat flour and sweet potatoes. They are softer than a typical brownie but so delicious.


Healthy Steamed Chocolate Molten Cakes (gluten-free, vegan)
Who doesn't like chocolate molten cakes? Now you can have your indulgent dessert without the guilt and without the oven (they're steamed!).

 

HEALTHY COOKIES:

Wholegrain Chocolate Chip Cookies (gluten-free, vegan)
These chocolate chip cookies are similar to chocolate chip shortbread cookies-- delicate and slightly crumbly. 


Pumpkin Chocolate Chip Cookies (gluten-free, vegan)
 Soft and chewy, these pumpkin chocolate chip cookies are healthy as f#$%. Full of chickpeas and pumpkin puree, forget Thanksgiving, these are perfect for any day of the year.

SMALL BATCH DESSERT RECIPES: 

Single Serving Raw Vegan Cinnamon Rolls (gluten-free, grain-free, vegan, raw)
These require coconut date rolls like the ones sold by Natural Delights. They are insanely easy to make and require no cooking. 




PB Mousse Jars with Chocolate Magic Shell (gluten-free, grain-free, vegan)
These are intense. If you are a Reese fan, you will LOVE this little pots of heaven. Peanut butter mousse with a decadent raw chocolate shell topping. So good.



Raw Key Lime Cups

These elegant little cups are creamy, crunchy and bursting with sweet and tangy lime flavour. The perfect dessert for a more formal dinner party or lunch.

Lime filling ingredients:

• 1 (400 ml) can full fat coconut milk (not shaken and chilled overnight)
• Dash coarse sea salt
• 1 teaspoon cinnamon
• 1 teaspoon extra virgin olive oil
• 2-1/2 tablespoons maple syrup
• 1-2 teaspoons raw honey (or substitute agave or coconut nectar for vegan)
• Juice of 1 large lime
• 2 tablespoons creamed coconut, melted (or you can substitute coconut butter that should also be melted, not to be confused with coconut oil)

Directions:

1. Chill a small mixing bowl for 5 minutes in freezer.
2. Do not shake and do not flip your can of chilled coconut milk. Open the can and remove only the thick white cream that will have solidified at the top of your chilled can, try to avoid scooping out any of the watery liquid at the bottom.
3. Add skimmed coconut cream, salt, maple, cinnamon and olive oil. Beat together in your chilled bowl with an electric mixer for 1 minute.
4. Add lime juice and beat for 1 to 2 minutes.
5. Add the honey and the melted creamed coconut and beat until the mixture appears thickened.
6. Scrape down the sides of the bowl and beat for 10 more seconds. Chill the bowl in the freezer while you make the crumble topping.

Crumble topping ingredients:

• 1 cup shredded, reduced-fat coconut
• Dash coarse sea salt
• 1/3 cup pitted dates
• 1-2 teaspoons cinnamon
• 1-2 tablespoons chia seeds
• 1 tablespoon extra virgin olive oil

Directions:

1. Pulse then blend all ingredients to a crumble consistency in your food processor. Spoon half the mixture into the bottom of 2 glasses or jam jars.
2. Spoon the chilled lime filling into the cups evenly.
3. Top with remaining crumble mixture evenly and garnish with a slice of fresh lime.
4. Chill the cups in the freezer for 10 minutes or more, serve.