Key Lime Pies
These individual Key Lime Pies are the perfect free-from twist on the classic recipe - they're zesty and sweet, creamy and rich as well as having the most delicious crust, beautifully smooth lime filling and wonderful whipped coconut cream topping.
- Contains Nuts
- Contains Dairy
Prepared with
Ingredients
For the base
- 2.8oz oats
- 1.75oz almonds
- 6 medjool dates
- 2 tbsp coconut oil
- 1 tbsp maple syrup
For the filling
- 2.8oz cashews (soaked in water for a minimum of 6 hours)
- 5 tbsp coconut cream
- 2 tbsp maple syrup
- 1 Zest of lime
- Optional - pinch of matcha for colour
For the whipped maple coconut cream
- 3 tbsp coconut cream
- maple syrup
- 1/2 tsp xanthan gum
- Optional - extra lime zest for the top
Instructions
Step 1
Pre-soak the cashews by covering them in cold water and allowing to soak for a minimum of 6 hours.
Step 2
To make the base start by adding the oats and almonds to a food processor and blending into a flour-like consistency.
Step 3
Add the pitted dates, coconut oil and maple syrup to the food processor and blend until sticky dough-like consistency forms.
Step 4
Press the mixture into mini tart/pie cases then place in the freezer to set while you make the filling.
Step 5
Drain and rinse the cashews then add these to a food processor along with the coconut cream, maple syrup, lime zest and matcha (if using). Blend until really smooth and creamy!
Step 6
Remove the pie bases from the freezer and fill each one with the creamy lime mixture. Then place back in the freezer for 2 hours to set.
Step 7
To make the whipped cream add the coconut cream, maple syrup and xantham gum to a bowl and whip well with a whisk until it thickens.
Step 8
Once the lime pies are set remove from the freezer and add a dollop of the whipped cream on top of each. Add a slice of lime and extra lime zest over the top for an extra something!
Step 9
The mini key lime pies are ready to serve! Or keep refrigerated and consume within 2 days.