As you know, Spring is around the corner, and so are the delicious vegan desserts, such as this fabulous and easy vegan key lime pie. It will excite your taste buds while not making you feel guilty. Estimated time: 30 minutes.
Ingredients
Crust
- 1 1/4 cups gluten free cookies crumbs
- 1/4 cup (4Tbsp) melted vegan butter
Filling
- 1 cup raw cashews (buy cashews here), soaked for 4-6 hours, then drained
- 3/4 cup light or full fat coconut milk (shake well)
- 1/4 cup melted coconut oil
- 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
- 1/3 cup agave nectar
Directions
– Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners.
– Add gluten free cookies to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
– Distribute evenly among muffin tins and press down with a glass or spoon to flatten.
– Bake for 10 minutes or until golden brown. Remove and set aside to cool.
– Add all filling ingredients to a blender and blend on high until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
– Pour filling into muffin tins and tap on counter to release air bubbles.
– Top with a bit more lime zest and loosely cover.
– Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
– Will keep covered in the freezer for up to 2 weeks, though best when fresh.
