Mini Vegan Key Lime Pies (gluten free)
A deliciously silky smooth and zesty lime pie filling on a sweet and salty raw vegan 'graham cracker' style crust!
Servings: 9
Ingredients
Base
- 1/2 cup almonds
- 1/2 cup dates
- 1/4 tsp salt
Lime Filling
- 200 g coconut milk
- 1/4 cup lime juice
- 1/4 cup maple syrup
- 2 tbsp cornstarch see 'Substitutions' section, or notes below***
- 1/2 tsp vanilla extract
- 1 pinch of salt
- Whipped coconut cream (optional) see notes**
Instructions
Crust/base
- Line cupcake tray/s with 9 paper cases (or reusable silicone cupcake liners).
- To make the pie bases, pulse almonds in a food processor or blender until very finely chopped (a rough almond meal texture.) Add the dates and salt and blend until the mixture can be pressed to form a dough-like consistency.
- Disperse about 1.5 tablespoons of the mixture into each cupcake liner and press firmly onto the base of the tin. Set aside or refrigerate whilst you prepare the filling.
Lime filling
- Place all filling ingredients into a small pot on medium-high heat and whisk constantly as you bring the mixture to a boil. Once bubbling, reduce heat to low and cook for 5-8 minutes stirring continuously to prevent it from sticking on the bottom.
- Working quickly, divide the mixture across the pie bases.
- Refrigerate the pies until cold and fully set (at least 10-15 minutes, but 1 hour or more will achieve better results.)
Notes
*You could alternatively use the Choc cookie base recipe from the 'Cookies 'n' Cream Cheesecake cups recipe in my free "A Delicious Day recipe ebook" for the base of these pies
**Top your key lime pie/s off with the easy homemade Whipped Coco Cream recipe from the Easy Vegan Eats ebook
***Cornstarch can be substituted with twice the amount of tapioca starch. If using tapioca starch freeze the pies until set firm to avoid the filling from being too stretchy and difficult to consume.
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