No-Bake Key Lime Pies (vegan)
These no-bake vegan key lime pies are the perfect individual desserts for parties, get-togethers, or that after-dinner sweet craving! Packed with nourishing ingredients, this Key Lime Pie recipe is naturally dairy-free, gluten-free, and refined sugar-free/paleo-friendly - It truly hits the spot and is so refreshing for the summer!
Ingredients
graham cracker
- 1 box Simple Mills Toasted Pecan Cookies (or 1 1/4 cups graham cracker crumbs - 1 sleeve graham crackers).
- 3 tbsp coconut oil, melted
- 1/2 tsp cinnamon (optional)
Filling
- 1 cup raw cashews (soaked for 4-6 hours or overnight, then drained)
- 1/2 cup fresh-squeezed key lime juice (4ish limes)
- 1 tbsp lime zest
- 1/3 cup maple syrup *can add an extra tbsp if needed
- 3/4 cup canned coconut milk, shaken
- 1/4 cup coconut oil, melted
- 2 tsp vanilla extract & pinch of sea salt
Coconut whipped topping
- 1 container So Delicious Coconut Whip (or homemade whipped cream, other cool whip!)
Instructions
- Make the cookie base - simply add the cookies/crackers to a food processor along with the coconut oil. Process a minute or so until it resembles a sand-like consistency. Divide amongst the cups.
- Make the key lime pie filling - add all of the ingredients to a blender, blending until smooth. Taste & adjust as you'd like. Divide the filling amongst the jars, covering the cookie layer.
- Freeze - place the jars in the freezer to firm up, at least 4 hours. When ready to serve, top with coconut whipped topping & key lime zest. Enjoy!