These Vegan Mini Key Lime Pies are tasty and full of goodness too! As the traditional key lime pie comes from America, I've used pecans in the base. I added spinach and avocado to the filling to give it a green hue. On top is whipped coconut milk. These mini key lime pies are 100% vegan and therefore dairy free, and they are also refined sugar free and gluten free to boot.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Vegan Mini Key Lime Pies
To make the base, use a food processor to whizz up the almonds, pecans and dates. Melt the coconut oil and mix it into the nuts, then press the mixture into mini tart tins lined with cling film. Then put them in the fridge for 30 minutes to set.
To make the filling use a food processor to whizz up the soaked cashews, avocado, maple syrup, lime juice, melted coconut oil and spinach. Pour the filling into the tart cases, then put back in the fridge for 1 hour to set.
For the topping, use an electric whisk to whizz up the thick white layer from two tins of coconut milk that had been in the fridge overnight, along with vanilla extract and maple syrup. Pipe it onto the vegan mini key lime pies in rosettes and sprinkle some lime zest in the middle.
These vegan mini key lime pies taste so good! The flavour is the perfect balance between zesty lime flavour and creamy sweetness. They would make a great dessert at a dinner party. I love eating vegan desserts as they always taste so sinful, but really they are full of goodness!
Recommended equipment & ingredients*
- Mini tart tins
- Mixing bowls
- Kitchen scales
- Food processor
- Piping bags
- Measuring spoons
- Wilton 1M Piping nozzle
- Citrus juicer
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Vegan Mini Key Lime Pies
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
- 800 ml Coconut milk stored in the fridge overnight
- 2 tsp Vanilla extract
- 4 tbsp Maple Syrup
- Lime zest
- 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