I know it's been a whhhiiiilleee…schools been a little hectic, but now mid-terms are over and its back treating myself to a sweet healthy treat! This past weekend my mom flew into town for my birthday and one night I started talking about this recipe that I really wanted to try and of course my mom was down! I give you (
mini) GLUTEN FREE.VEGAN.KEY LIME PIES. I came across this recipe on pintrest and you can find the full recipe
HERE 7 simple ingredients that'll change your taste buds forever! (haha) So off I go.
note: the measurements provided in parenthesis and are written Bold--italics are half the recipe (except the amount of limes and honey) which made about 5 mini pies.. which is what I did. The full recipe makes 10-12 mini pies.
First grab all your "KEY" ingredients:
Crust:
1 (1/2 cup) 1/4 (2 tblspns) cups graham cracker crumbs which is about 1 (1/2) sleeve of graham crackers(I used these gluten free vegan vanilla cookies and they worked just fine.
1/4 cup (2 tblspns) (4Tbsp) vegan butter, melted (I used earth balance and melted it slowly over the stove)
Filling:
1 (1/2 cup) cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 (1/4 + 1/8 cup) cup light or full fat coconut milk, well shaken
1/4 (2 tblspns) cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice) //you might need more depending on how much Tang you prefer!//
1/3 – 1/2 cup agave nectar depending on preferred sweetness (I used honey and I didn't really measure it, just went by taste)
Get It Going:
Preheat oven to 375 degrees F and line a standard muffin tin with 12 (5-6) paper liners.
Add graham crackers 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 (or liquify) 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.
TAHDAH!
That's all you gotta do! These have been my favorite treat so far! These will be perfect to make during those hot California summer days. The creaminess of the cashews and coconut milk paired with the tangy limes and crunchy graham crusts are a match made in heaven!! I hope you love these just as much as my mom and I did!!! Happy EASTER <3
