NO-BAKE MINI KEY LIME PIES (GF, VEGAN, PALEO)


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No-bake mini key lime pies will be your go-to summer recipe when you can’t even fathom turning on the oven for a sweet treat. This recipe is definitely my favorite no-bake recipe I’ve ever made. It has minimal ingredients yet tastes so good right out of the freezer. They’re perfect for a barbeque or party and won’t take you tons of time to put together. Also, these mini key lime pies are vegan and paleo!

No-Bake Mini Key Lime Pie Ingredients

Almonds: The main ingredient in the crust of the mini key lime pies is almonds. I think almonds work best for the texture of the crust, but you could try a mix of nuts that you have on hand. I would suggest walnuts as a substitute for almonds.

Maple Syrup: Maple syrup is used for the crust and the key lime pie filling for sweetness. The maple helps the crust stick together and taste great, while it just adds some needed sweetness in the filling. You could try honey as well if you don’t have any maple on hand.

Avocado: Believe it or not, there is avocado in the filing! Believe me when I say you will not taste avocado when you bite into these. I made them for my friends and they had no idea. The key with the avocado is its creaminess and perfect green color for the classic key lime pie.

Limes: Of course you’ll need limes for this recipe; you’ll need both lime juice and lime zest to get the optimal key lime flavor. If you only have bottled lime juice or don’t have a zester for the limes, you can get away with just the juice but you’ll want to add a few extra tablespoons of it.

Coconut Milk: The key to getting the right consistency in the key lime pies is using canned coconut milk. Full-fat canned coconut milk or even canned coconut cream is best. I like to store mine in the refrigerator and then take the hardened top part for optimal hardening.


How To Make No-Bake Mini Key Lime Pies

Step One: Line a muffin tin with liners and set aside. In a blender or food processor, blend the almonds, maple syrup and salt on high speed until there are no large pieces left.

Step Two: Evenly distribute the mix to the 12 muffin liners and press down each one to create a packed crust. Set aside.

Step Three: In the emptied blender or food processor, blend the pitted avocado, lime juice and lime zest on high speed until combined.

Step Four: Measure out one cup of coconut milk from a can, using the hardened top part, and add it to the blender along with the maple syrup. Blend again to combine everything until smooth.

Step Five: Pour the pie mix on top of the crusts, evenly dispersing it until used up. Transfer the muffin tin to the freezer and freeze for a least one hour to harden.

Step Six: For best results, enjoy after the hour of freezing, or keep frozen and allow ~20 minutes to defrost before enjoying for up to one month.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


NO-BAKE MINI KEY LIME PIES (GF, VEGAN, PALEO)

Recipe by Jenn Lueke
Servings

10-12

servings
Prep time

15

minutes
Cooking timeminutes
Diet

Gluten-Free, Grain-Free, Vegan, Paleo

No-bake mini key lime pies will be your go-to summer recipe when you can’t even fathom turning on the oven for a sweet treat. This recipe is definitely my favorite no-bake recipe I’ve ever made. It has minimal ingredients yet tastes so good right out of the freezer. They’re perfect for a barbeque or party and won’t take you tons of time to put together. Also, these mini key lime pies are vegan and paleo!

Ingredients

  • PIE CRUST
  • 2 cups raw almonds

  • 3 tbsp maple syrup

  • pinch of salt

  • PIE FILLING
  • 1 ripe avocado, pitted

  • 1/2 cup lime juice

  • zest of 2 limes

  • 1 cup coconut milk, canned

  • 1/4 cup maple syrup

Directions

  • Line a muffin tin with liners and set aside. In a blender or food processor, blend the almonds, maple syrup and salt on high speed until there are no large pieces left.
  • Evenly distribute the mix to the 12 muffin liners and press down each one to create a packed crust. Set aside.
  • In the emptied blender or food processor, blend the pitted avocado, lime juice and lime zest on high speed until combined.
  • Measure out one cup of coconut milk from a can, using the hardened top part, and add it to the blender along with the maple syrup. Blend again to combine everything until smooth.
  • Pour the pie mix on top of the crusts, evenly dispersing it until used up. Transfer the muffin tin to the freezer and freeze for a least one hour to harden.
  • For best results, enjoy after the hour of freezing, or keep frozen and allow ~20 minutes to defrost before enjoying for up to one month.

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