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Vegan Mini Key Lime Pies
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Vegan Mini Key Lime Pies

Date and nut base, filled with a vegan friendly key lime pie filling and topped with coconut cream
Course Dessert
Cuisine American
Keyword vegan
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 926kcal
Author thebakingexplorer

Ingredients

For the base

  • 150 g Almonds
  • 150 g Pecans
  • 160 g Dates
  • 90 g Coconut Oil melted

For the filling

  • 70 g Coconut Oil melted
  • 200 g Cashews soaked in water overnight
  • 1 Avocado
  • 6 tbsp Maple Syrup
  • 7 Limes zested and juiced
  • 1 Handful Fresh spinach

For decoration

  • 800 ml Coconut milk stored in the fridge overnight
  • 2 tsp Vanilla extract
  • 4 tbsp Maple Syrup
  • Lime zest

Instructions

  • To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates
  • Mix in the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set
  • To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, maple syrup, the juice of the limes, the melted coconut oil and the spinach until perfectly smooth and creamy
  • Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set
  • Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle
  • Store in the fridge until serving, they will last for up to 3 days

Nutrition

Calories: 926kcal | Carbohydrates: 58g | Protein: 14g | Fat: 79g | Saturated Fat: 40g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 1g | Sodium: 22mg | Potassium: 971mg | Fiber: 10g | Sugar: 32g | Vitamin A: 79IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 7mg