Mini Frozen Key Lime Pies

Living in South Florida, key lime pie is a staple in our year-round diet. And there’s nothing like a cool, refreshing key lime pie when the heat hits…amiright!? I love this vegan version that uses cashews as the creamy base instead of heavy cream, and the optional grain-free crust is great for those who follow a gluten-free diet.

These are the perfect summertime dessert (or all year long), especially in Miami! It’s a nice swap for your traditional ice cream dessert or ice cream sandwich. These mini pies are also great for portion control and the shape holds perfectly once frozen. If you want to adjust the flavor profile to more or less sweet, you can add or subtract honey, or more or less tart, you add or subtract the lime.

I hope you enjoy this super simple dessert (that is shockingly vegan and gluten-free) that my whole family loves! The perfect summertime bite.

MINI FROZEN KEY LIME PIES
Serving size: 12 mini pies
For the crust:
1 sleeve of graham crackers (regular or gluten free)
1/4 cup of melted butter or vegan butter

For the filling:
1 cup of raw cashews (soaked overnight)
3/4 cup of coconut milk
1/4 cup of coconut oil, melted
4 limes, juiced (about 1/2 cup)
1 Tbsp of lime zest
1/2 cup of honey
1/4 tsp if salt

Directions
Preheat oven to 375 degrees and line your muffin tin with liners. Set aside. To a food processor add your graham crackers (I like to break them up into smaller pieces using my hands so it’s easier to process), and the butter. Pulse until it forms a crust consistency. Spoon the mixture into the muffin liners evenly. Then using the back of a spoon, press down the mixture so its flattened. Bake for 10 minutes and set aside to cool.

For the filling, start by straining your cashews through a colander, and then add them to a blender with the rest of the filling ingredients. Blend on high until creamy and smooth. Taste, and adjust the filling if needed by adding more lime if you want it more tart, or honey if you’d like it more sweet, etc. Then pour
evenly into the muffin liners and gently tap the tray on the counter to release any air bubbles. Top with lime zest and loosely cover with tin foil. Freeze until firm, about 4 hours or up to overnight. Store in an airtight container in freezer.