Mini Vegan Key Lime Pies

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Contributed by: Rewa Mackie

Serves: 12

Time: Soak: 4 hrs. Prep: 30 min. Chill: 30 min.

Simple vegan, gluten free & delicious key lime pies. Made in small cupcake holders to create fun bite size tarts!
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Simple vegan, gluten free & delicious key lime pies. Made in small cupcake holders to create fun bite size tarts!
More Information >>

PRODUCT INFORMATION

Ingredients

BASE:
1/2 cup organic almonds
3/4 cup organic shredded coconut
2.5 tbsp organic LSA mix
5 organic medjool dates, pitted
1½ tbsp organic virgin coconut oil
FILLING:
1 cup organic cashews (soaked for 4 hrs+ then drained)
3/4 cup organic coconut cream
5 limes (juice & zest)
2 tbsp organic virgin coconut oil
2 tbsp unrefined natural sweetener (eg. organic brown rice or coconut syrup)
Sprinkle organic vanilla powder
Sprinkle fine Himalayan salt

method

  1. Combine all base ingredients into a food processor. Pulse untill completely combined. Add extra oil if too dry or LSA if too wet.
  2. Evenly distribute into cupcake tins, press down to make base outlining. Put in freezer to set while making the filling.
  3. Combine soaked cashews and all filling ingredients into food processor.
  4. Blend on high untill filling is smooth and creamy. Taste and adjust as needed eg lime (tangy) to sweetness ratio.
  5. Pour filling into the cupcake tins and tap on bench to release bubbles. Top with lime zest.
  6. Freeze for 2-4 hours or until firm. Remove from freezer and allow to thaw before serving.
Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Raw
Raw
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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