No-Bake Mini Key Lime Pies
No-bake, rich, and creamy key lime pies that are vegan and gluten-free! Citrusy, not too sweet, and perfectly tart!
Ingredients
Crust
- 3/4 cup rolled oats
- 1/4 cup almond flour
- 3 medjool dates
- 2 tsp coconut oil at room temperature
Lime Filling
- 1/2 cup full-fat coconut milk
- 1/4 cup lime juice
- 2 tbsp maple syrup
- 2 tbsp cornstarch
- 1 tsp lime zest
- 1/16 tsp agar powder
- 1/8 tsp matcha powder dissolved in 1 tbsp water this is just for color, you can omit
Meringue (optional)
- 3 tbsp aquafaba
- 1/4 tsp vanilla extract
- 3 tbsp sugar
Instructions
Crust
- Add the rolled oats, almond flour, dates, and coconut oil to a food processor. Process for 15-30 seconds, or until it forms a dough. It should not be too sticky or too dry, you can test the dough by pressing it between your fingers, it should hold together well.
- Line the bottom of a 8-muffin tin with parchment paper (you don't have to if using a silicone mold). Press about 1 and 1/2 tablespoon of the crust mixture into each slot. You can shape it into a crust pie (like a cup), or just a flat bottom. Repeat with the remaining crust mixture. Transfer to the refrigerator and let it firm up slightly for at least 1 hour.
- Combine the full-fat coconut milk, lime juice, maple syrup, cornstarch, lime zest, and agar in a medium saucepan. Whisk to dissolve the cornstarch.
- Heat over medium heat, whisking constantly until it starts to boil and thickens. As soon as it thickens, remove from heat and whisk in the matcha if using.
- Divide the lime filling evenly among the muffin slots. Let it cool for about 20 minutes at room temperature before transferring to the refrigerator. Refrigerate for at least 3 hours, or until the filling has set.
- Serve fresh, topped with a dollop of coconut cream, or aquafaba meringue (see notes).
- Lime pies are best served the same day but will keep for up to 2 days in the refrigerator.
Notes
- For a crunchy crust, you can bake it (before adding the filling) for about 10 minutes in a 350°F preheated oven.
- For the meringue: combine the aquafaba and vanilla extract in a small mixing bowl. Using an electric beater, beat until it forms firm peaks. Continue beating and add the sugar one tablespoon at a time until the meringue is glossy, smooth, and thick. Pipe about one tablespoon of meringue on top of each pie and brown using a hand-held torch. I recommend adding the meringue just before serving.
Nutrition
Serving: 1 mini pie (without topping) | Calories: 136 kcal | Carbohydrates: 20.3 g | Protein: 2.2 g | Fat: 5.7 g | Fiber: 1.9 g | Sugar: 10.2 g