Lil' Key Lime Pies (Vegan)

A couple of weeks go, I picked a friend up from LAX, had a fresh farmer's market breakfast on the grass at the park, and headed straight to the beach. On an overcast 70 degree and breezy Saturday afternoon, we dove into the ocean for the first time in 2016. It was 100% worth the blue tinted lips and shivers down my spine.

Long days outside always call for good food later in the evening. Burritos, drinks, and these surprise key lime pies I whipped up the night before were the perfect treat to end to a fun, eventful day.

These pies win an award for the creamiest, richest vegan dessert I've posted on this blog. They're both vegan and non-vegan approved. I've also been dubbed as Pastry Wizard by a co-worker of mine, a name I could totally take pride in. 

Cashews + coconut milk = creaminess...Coconut milk + lime = deliciousness. Don't forget to soak your cashews the night before (it's essential!).

Vegan Key Lime Pies 
Adapted from: minimalist baker
Yield: 1 dozen pies

For the crust-
- 1 sleeve graham crackers*
- 1/3 cup coconut oil, melted
- 1/4 teaspoon salt

For the filling- 
- 1 cup raw cashews (soaked overnight, then drained)
- 3/4 cup full fat canned coconut milk*
- 1/4 cup coconut oil, melted
- 7 key limes or 4 large limes, juice and zest
- 1/3 cup agave nectar

  1. In the bowl of a food processor, pulse the graham crackers. Then, add the melted coconut and salt; continue to pulse until combined. 
  2. Press the crust into a paper-lined cupcake pan. 
  3. Make the filling by blending the soaked and drained cashews with the coconut milk, coconut oil, lime juice, 1 tablespoon of lime zest, and agave until smooth.
  4. Taste the filling and adjust sweetness or tartness by either adding more agave or more lime juice. 
  5. Pour the filling evenly over the crust and sprinkle the remaining lime zest over the top of the pies. 
  6. Freeze for 2-4 hours or until firm. Then, either thaw for 10 minutes and serve or cover and refrigerate for up to 5 days.
- Use gluten-free graham crackers for gluten-free pies 
- Do not refrigerate the can of coconut milk, as it will cause the coconut oil to solidify 

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© A Little Baker
Maira Gall