Don’t these sound great for warm weather entertaining — even if it’s just yourself?
They are absolutely delicious.
As the title says, these delightful mini key lime pies call for only 7 ingredients.
If you don’t have a food processor, don’t be put off.
It will take a little bit of elbow grease, but not much. Make the graham cracker crumbs the old-fashioned way (before there were such contraptions) by placing the crackers between two cloth towels (not terry towels for obvious reasons) and going back and forth over them with a rolling pin until the desired consistency. Then gently mix in the vegan “butter” with a wooden spoon.
That takes care of the crust. You will need a blender of some sort for the filling.
The cashews must soak in my opinion at least 6 hours but I don’t like to fiddle with time so soak them overnight which leaves no doubt they are ready.
1 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers)
1/4 cup (4Tbsp) vegan butter, melted (such as Earth Balance)
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 cup light or full fat coconut milk, well shaken
1/4 cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 – 1/2 cup agave nectar (depending on preferred sweetness)
Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners.
Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown.
Remove and set aside to cool.
Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
Will keep covered in the freezer for up to 2 weeks, though best when fresh.
You really must visit their blog at Minimalist Baker.
She also has a recipe for a walnut-date crust that is just heavenly such as the one she uses for her Simple Vegan Cheesecakes. But you will definitely need a food processor for that crust.
Enjoy my friends!