Vegan Key Lime Pie Bites Recipes

VEGAN KEY LIME PIE

Steps:

• Put the coconut milk in a medium bowl and whisk until smooth, breaking up any large chunks. Add the cashews and make sure they are completely submerged. Cover and refrigerate until the cashews are extremely soft, at least 6 hours and up to overnight.
• Preheat the oven to 375 degrees F.
• Spread the coconut in an even layer in a large nonstick skillet. Cook over medium-low heat, stirring frequently, until the flakes are golden brown, 5 to 6 minutes. Remove to a plate to cool, about 5 minutes.
• To make the crust, pulse the graham crackers, pecans, salt, 1/2 cup of the coconut and 1/4 cup of the agave in a food processor until fine crumbs form, scraping the sides of the bowl as needed. Add the butter and pulse until the mixture comes together and resembles wet sand.
• Transfer the mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan, leaving a 1/2-inch-thick border. Use the bottom and sides of a measuring cup to press and form the crust to make sure it is even. Bake until the crust is just golden and slightly puffy, about 10 minutes. Cool completely.
• Drain the cashews, add to a blender and pulse to a coarse meal, about 1 minute. Add the key lime juice, coconut cream, cornstarch, lime zest and remaining 1/2 cup agave and blend until completely smooth and no longer gritty from the cashews. Pour the filling into the cooled crust and gently tap a few times on the counter to release the bubbles. Refrigerate until set, 6 hours and up to overnight.
• Just before serving, garnish the pie with the remaining toasted coconut flakes and some lime slices.

VEGAN KEY LIME PIE

Steps:

• Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
• To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
• Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

VEGAN KEY LIME PIE BITES

Steps:

• 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.