Published On: Tue, May 23rd, 2017

Mini Key Lime Pies

These Mini Key Lime Pies by The Baking Explorer are a delicious snack sized version of an American classic! Not only are they full of flavour, but they are vegan too – perfect for everyone to enjoy together.

Mini Key Lime Pies by Kat the Baking Explorer

Ingredients

  • 150g Almonds
  • 150g Pecans
  • 160g Dates
  • 160g Coconut Oil, melted
  • 200g Cashews, soaked in water overnight
  • 1 Avocado
  • 10 tbsp Maple Syrup
  • 2 tsp Vanilla extract
  • 7 Limes, zested and juiced
  • A handful of Fresh spinach
  • 2 tins of Coconut milk, stored in the fridge overnight

Method:

  • To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates.
  • Mix in 90g of the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set.
  • To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, 6 tbsp of the maple syrup, the juice of the limes, 70g of the melted coconut oil and the spinach until it was perfectly smooth and creamy.
  • Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set.
  • Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and 4 tbsp of the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle.
  • Store in the fridge until serving

The Baking Explorer

This recipe is written entirely by Kat Buckley (aka The Baking Explorer), the blog started in August 2012. Kat is a PA by day for a financial company, and blogging is her main hobby. She lives in Manchester and her other hobbies include crafting, film & TV, travelling and spending time with friends.

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