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Vegan Key Lime Pies

Ingredients

  • 1 sleeve of graham crackers
  • 1-2 key lime pie Larabars opt, but these fruit + nut bars add extra sweetness/flavor and texture to the crust
  • 1/4 cup vegan butter melted I used Earth Balance
  • 1 cup raw cashews soaked, then rinsed and drained; you can soak overnight, or use boiling water and soak for a 1-4 hours on the day
  • 3/4 cup coconut milk I used full far from Trader Joes
  • 1/4 cup coconut oil melted
  • 3 large limes juiced
  • 1 Tbsp lime zest I just zested the limes I juiced
  • 1/2 cup maple syrup adjust to taste

Instructions

  1. Preheat the oven to 375F.

  2. Add muffin/cupcake liners to a muffin tin - I used 11 regular sized cupcake liners, and one tray of 12 mini muffins holders.

  3. Add graham crackers to a food processor and process until you achieve a fine meal. Add melted butter, and 1-2 larabars and pulse until everything is combined.

  4. Distribute the mixture into the muffin tins, and press down hard (I just used my fingers) to create the base crust layer. Bake for 10-12 minutes and let cool.

  5. Add the rest of the ingredients into the blender for the filling, and blend until creamy. Taste and make any adjustments.

  6. Pour the filling into the muffin tins and lightly tap the tray on counter to help release air bubbles. Top with more lime zest.
  7. Freeze for 4 hours or until firm. Remove from the freezer 10-15 minutes before serving to defrost.