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I heard of vegan key lime pies a while ago and I have wanted to try them out for ages. I finally got around to it last week and I was so pleased with the results! I used pecans in the base because they make me think of American desserts, which the traditional key lime pie is. I added spinach and avocado to the filling to give it a green hue. And I wanted a creamy topping to compliment the zesty filling, so I used some whipped coconut milk. These mini key lime pies are 100% vegan and therefore dairy free, and they are also refined sugar free and gluten free.
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To make the base I used my nutribullet to whizz up 150g almonds, 150g pecans and 160g dates.
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I melted 90g coconut oil and mixed it into the nuts, then pressed the mixture into mini tart tins lined with cling film. I then put it in the fridge for 30 minutes to set.
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To make the filling I again used my nutribullet to whizz up 200g cashews (that had been soaked overnight), 1 avocado, 6 tbsp maple syrup, the juice of 7 limes, 70g melted coconut oil and a handful of spinach. I was perfectly smooth and creamy.
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I poured the filling into the tart cases, then put it back in the fridge for 1 hour to set.
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I again used my nutribullet to whizz up two tins of coconut milk (it had been in the fridge and I only used the solid white milk at the top of the tin) along with 2 tsp vanilla extract and 4 tbsp maple syrup. I piped it onto the mini pies in rosettes and sprinkled some lime zest in the middle.
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These pies taste so good! The flavor is the perfect balance between zesty lime flavor and creamy sweetness. They would make a great dessert at a dinner party. I love eating vegan desserts as they always taste so sinful, but really they are full of goodness!
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I'm linking these mini pies up with Treat Petite hosted by myself this month.
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Also linking up to Cook Blog Share hosted this month by Recipes Made Easy, and Free From Fridays hosted by Free From Farmhouse.
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Vegan Mini Key Lime Pies (Makes 8) 20-May-2017Ingredients
- 150g Almonds
- 150g Pecans
- 160g Dates
- 160g Coconut Oil, melted
- 200g Cashews, soaked in water overnight
- 1 Avocado
- 10 tbsp Maple Syrup
- 2 tsp Vanilla extract
- 7 Limes, zested and juiced
- A handful of Fresh spinach
- 2 tins of Coconut milk, stored in the fridge overnight