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Mini Key Lime Pies [Vegan, Gluten-Free]

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The flavor is pretty similar to the traditional Mexican dessert, and because they are frozen, they are amazing for a quick treat. These mini pies a super healthy snack or dessert and are super simple!

Mini Key Lime Pies [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

245

Serves

10

Ingredients

To Make the Crust:

  • 1 cup pecan halves, lightly toasted
  • 10 dried dates, pitted
  • Pinch of salt

To Make the Filling: 

  • 1 cup unsalted cashews, soaked overnight, drained and rinsed
  • Zest of one lime
  • 1/4 cup freshly squeezed lime juice
  • 3 tablespoons coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • Pinch of salt

Preparation

To Make the Crust:

  1. Line 10 muffin tins with parchment paper, silicone molds, or muffin liners.
  2. Process pecans and dates in a food processor until the mixture has the consistency of a sticky paste.
  3. Take one tablespoon and press into each muffin liners, use the back of the spoon to press down and get a uniform top. Freeze for 1 hour.

To Make the Filling: 

  1. Add the cashews, zest, lime juice, coconut oil, vanilla, maple syrup, almond milk, and salt to the bowl of a food processor and pulse until creamy and smooth.
  2. Remove the muffin tins from the freezer. Pour the cashew mixture into muffin tins and smooth with the back of a spoon. Freeze for 2 hours or until firm.
  3. Remove from the freezer for 10-15 minutes to thaw before serving. You can top with lime zest.

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AUTHOR & RECIPE DETAILS


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Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.


 

 

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