Vegan Key Lime Pies
These creamy mini vegan key lime pies feature a rich cashew and coconut filling inside a crisp graham cracker crust. Perfectly tart and naturally sweetened, they are a refreshing frozen treat that perfectly balances citrus zing with velvety sweetness. Ideal for spring or summer gatherings, these simple bites are dairy-free and can easily be made gluten-free.
Instructions
- 1
Preheat your oven to 190°C (375°F) and line a standard muffin tin with 12 paper liners.
- 2
Pulse the vegan graham cracker crumbs (1.25 cup) in a food processor until fine, then add the melted plant based butter (0.25 cup) and pulse until combined.
- 3
Distribute the crumbs evenly into the muffin liners and flatten with a glass. Bake for 10 minutes until golden, then set aside to cool.
- 4
Add the cashews (1 cup), coconut milk (0.75 cup), coconut oil (0.25 cup), lime juice (0.5 cup), lime zest (1 tbsp), and agave nectar (0.5 cup) to a blender and process until creamy and smooth.
- 5
Pour the filling over the cooled crusts and tap the tin to release any air bubbles. Top with additional lime zest (1 tsp) if desired.
- 6
Freeze for 120 to 240 minutes until firm. Thaw for 15 minutes before serving for a creamy texture.
Nutrition Facts
Per portion