Baking, Vegan, Vegetarian

Key Lime Pies

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 2h 10 mins
  • Skill Easy
  • Serves 8 people

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.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts, Dairy

Ingredients

For the base

  • 80g oats
  • 50g almonds
  • 6 medjool dates
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup

For the filling

  • 80g 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

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • 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.

English