These individual Key Lime Pies are the perfect free-from twist on the classic recipe – they’re zesty and sweet, creamy and rich as well as having the most delicious crust, beautifully smooth lime filling and wonderful whipped coconut cream topping.
This dish contains the following allergens: Tree Nuts, Milk/Dairy
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For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Utensils
Step 1
Pre-soak the cashews by covering them in cold water and allowing to soak for a minimum of 6 hours.
Step 2
To make the base start by adding the oats and almonds to a food processor and blending into a flour-like consistency.
Step 3
Add the pitted dates, coconut oil and maple syrup to the food processor and blend until sticky dough-like consistency forms.
Step 4
Press the mixture into mini tart/pie cases then place in the freezer to set while you make the filling.
Step 5
Drain and rinse the cashews then add these to a food processor along with the coconut cream, maple syrup, lime zest and matcha (if using). Blend until really smooth and creamy!
Step 6
Remove the pie bases from the freezer and fill each one with the creamy lime mixture. Then place back in the freezer for 2 hours to set.
Step 7
To make the whipped cream add the coconut cream, maple syrup and xantham gum to a bowl and whip well with a whisk until it thickens.
Step 8
Once the lime pies are set remove from the freezer and add a dollop of the whipped cream on top of each. Add a slice of lime and extra lime zest over the top for an extra something!
Step 9
The mini key lime pies are ready to serve! Or keep refrigerated and consume within 2 days.
Pre-soak the cashews by covering them in cold water and allowing to soak for a minimum of 6 hours.
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Step 2 of 9
To make the base start by adding the oats and almonds to a food processor and blending into a flour-like consistency.
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Step 3 of 9
Add the pitted dates, coconut oil and maple syrup to the food processor and blend until sticky dough-like consistency forms.
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Step 4 of 9
Press the mixture into mini tart/pie cases then place in the freezer to set while you make the filling.
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Step 5 of 9
Drain and rinse the cashews then add these to a food processor along with the coconut cream, maple syrup, lime zest and matcha (if using). Blend until really smooth and creamy!
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Step 6 of 9
Remove the pie bases from the freezer and fill each one with the creamy lime mixture. Then place back in the freezer for 2 hours to set.
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Step 7 of 9
To make the whipped cream add the coconut cream, maple syrup and xantham gum to a bowl and whip well with a whisk until it thickens.
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Step 8 of 9
Once the lime pies are set remove from the freezer and add a dollop of the whipped cream on top of each. Add a slice of lime and extra lime zest over the top for an extra something!
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
Step 9 of 9
The mini key lime pies are ready to serve! Or keep refrigerated and consume within 2 days.
For the base
80g
oats
50g
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
80g
cashews (soaked in water for a minimum of 6 hours)
5 tbsp
coconut cream
2 tbsp
maple syrup
1
Zest of lime
Optional - pinch of matcha for colour
For the whipped maple coconut cream
3 tbsp
coconut cream
maple syrup
1/2 tsp
xanthan gum
Optional - extra lime zest for the top
For the base
2.8oz
oats
1.75oz
almonds
6
medjool dates
2 tbsp
coconut oil
1 tbsp
maple syrup
For the filling
2.8oz
cashews (soaked in water for a minimum of 6 hours)
