Vegan Key Lime Pie
Ingredients
The crust
-
1 ¼
cups
vegan graham cracker crumbs
-
¼
cup
vegan butter
The filling
-
1
cup
raw cashews
-
¾
cup
light or full-fat coconut milk
-
¼
cup
coconut oil
-
3-4
large
limes (juiced)
-
1
Tbsp
lime zest
-
⅓ - ½
cup
agave nectar
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Process the graham crackers in a food processor until fine, then mix with melted vegan butter.
- Press the mixture into the muffin tins and bake for 10 minutes until golden brown.
- Blend all filling ingredients in a blender until creamy and smooth, adjusting lime and sweetness to taste.
- Pour the filling into the crusts, tap to release air bubbles, and freeze for 2-4 hours until firm.
- Let sit for 10-15 minutes at room temperature before serving.
Nutrition Facts (estimated)
Servings
12
Calories
216
Total fat
14g
Total carbohydrates
21g
Total protein
2.8g
Sodium
106mg
Cholesterol
0mg
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