No-Bake Mini Key Lime Pies

Summer just calls for this refreshing treat! These little pies are so deliciously creamy, perfectly tart and sweet at the same time, gluten free and, of course, vegan. They are so easy to make and don’t even require any baking. If this reminds you of America’s South, you are completely right. Key lime pie can be traced back to the Florida Keys, and if you’re interested in its history you can find some information here. For me, this is the ideal hot season dessert, but who says you can’t enjoy it any time of the year to bring back some lovely summer memories?

Remember to soak cashews overnight or for at least 4 hours

You will need:

• high speed blender
• either 12 silicone muffin cups or muffin pan with paper liners

Ingredients: (For 12 mini pies)

For the crust:

• 5 oz (140 g) pitted, dried Medjool dates
• 4.5 oz (125 g) pecans (*see notes for alternative)
• 1/8 tsp Celtic sea salt

For the filling:

• 1 generous cup (140 g) raw, unsalted cashews, soaked overnight or for at least 4 hours, drained
• 1 can full fat coconut milk, 13.66 fl oz (404 ml), only the creamy top, so don’t shake the can (save liquid for smoothies!)
• 4 Tbsp freshly squeezed lime juice
• zest of 1 lime
• 3 Tbsp coconut oil, melted
• 1/3 cup + 1 Tbsp (~ 85 ml) maple syrup

add after blending:

• zest of 1 lime

garnish:

• zest of 1 lime
• shredded coconut

Preparation:

Either place silicone cups or paper liners into a muffin pan.

For the crust, pulse dates in your blender or food processor on low to medium speed until only small pieces remain and a ball forms.

Transfer the dates to a medium size bowl. Put pecans with salt into the blender or food processor and also pulse until only very small pieces remain. Don’t try to pulse dates and pecans together at the same time. It doesn’t work that well. Add the pecans to the bowl with the dates and thoroughly knead everything until well combined.

Distribute the date/pecan dough evenly into the muffin liners and press with your fingers to the bottom to make little crusts.

Clean the blender before you reload it with all the filling ingredients.

Blend on high speed until very smooth, 2½ – 3 minutes. Remove the container from the machine and add zest of 1 lime. Stir with a spoon to combine.

Fill the prepared muffin cups with the cream.

Put the whole muffin pan with the mini key lime pies covered into the freezer until the filling has set, at least one hour.

Now you can either transfer the pies to an airtight container and return to the freezer until you need them or keep chilled in the refrigerator, if you use them within the next few days.

Sprinkle with shredded coconut and more lime zest right before serving and enjoy chilled!

Notes:

• For the crust, you could use 3.5 oz (100 g) macadamia nuts and 1 scant oz (25 g) shredded coconut instead of the pecans. Proceed the same way. This will give you a more tropical flavor and a lighter crust.
• You can use the remaining liquid from the can of coconut milk in smoothies or curries. You can also freeze it for further use.
• You could make key lime pie popsicles just from the filling.
• Instead of mini pies, you could use a regular pie dish or springform pan as well. Increase the time in the freezer to set.