Cashew Coconut Key Lime Pies

Cashew Coconut Key Lime Pies

These little pies are a fun twist on a raw Cashew cheesecake, with that familiar zippy tartness that makes key lime pie so distinctive. The best part…they’re both gluten- and dairy-free!

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INGREDIENTS

Crust:

1 cup Walnuts

1/4 cup Vegan Butter, melted

2/3 cup Navitas Organics Coconut Palm Sugar

1/2 tsp Salt

Filling:

1 cup Navitas Organics Whole Cashews, soaked 6 hours or overnight

1/2 cup Coconut Milk

1/4 cup Coconut Butter

1/4 cup Coconut Oil

Zest and juice of 3-4 large limes

6 tbsp Navitas Organics Coconut Palm Sugar

1/2 tsp Vanilla

Optional:

Non-Dairy Whipped Topping

Thinly Sliced Limes

DIRECTIONS

Line a muffin tin with paper liners or grease pan with coconut oil.

Add walnuts to a food processor and process into a fine meal. Add vegan butter, Coconut Palm Sugar and salt, and pulse to combine.

Distribute the crust mixture evenly amongst the 12 muffin cups and press down to flatten.

For a softer crust, freeze the muffin tin for 10 minutes.

For a crunchy crust, bake at 350 degrees F for 5 minutes, then remove and

allow to cool completely.

Melt the coconut oil until liquid and slightly warm on the stovetop. Add Coconut Palm Sugar to the oil and whisk vigorously with a fork.

Add all filling ingredients, including coconut oil and sugar mixture, into a high-powered blender, and blend on high until well combined and smooth.

Pour filling into muffin cups and loosely cover tin with foil or plastic wrap.

Freeze pies until firm, about 2-4 hours. For best results, thaw in the refrigerator for one hour

before serving.

Top with whipped topping and garnish with a slice of lime, if desired.

Makes 12 servings


Submitted by Veronica Kablan, adapted from Minimalist Baker





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