No-Bake Vegan Mini Key Lime Pies Recipe
These no-bake mini key lime pies are the perfect refreshing summer treat that requires no oven and minimal effort. Crafted with a crunchy almond crust and a creamy, tangy avocado and coconut milk filling, these vegan and paleo-friendly pies are ideal for parties, barbecues, or whenever you want a light, citrusy dessert. Ready in just 15 minutes plus freezing time, these pies are delicious straight from the freezer or slightly thawed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
For the Pie Crust
- 2 cups raw almonds
- 3 tablespoons maple syrup
- Pinch kosher salt
For the Pie Filling
- 1 ripe avocado, pitted
- 1/2 cup lime juice (about 2 large or 3 small limes)
- Zest of 2 limes
- 1 cup chilled full-fat canned coconut milk (top solid portion only)
- 1/4 cup maple syrup
Instructions
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper or silicone liners and set aside to be ready for the crust.
- Make Pie Crust: In a blender or food processor, blend the raw almonds, maple syrup, and a pinch of kosher salt on high speed until the mixture has a sand-like texture, resembling coarse crumbs. Evenly distribute this almond mixture into each muffin liner and press firmly down to create a compact crust base.
- Blend Pie Filling – Part 1: In the blender, combine the pitted ripe avocado, fresh lime juice, and lime zest. Blend on high speed until smooth and well combined, about 45 seconds, to form the citrusy base of the filling.
- Blend Pie Filling – Part 2: Measure 1 cup of the solidified top portion of chilled full-fat canned coconut milk and add it to the blender along with 1/4 cup maple syrup. Blend again until the mixture is completely smooth and creamy, about 45 to 60 seconds.
- Assemble Pies: Spoon or pour the creamy key lime filling evenly over each prepared almond crust in the muffin liners, filling them to the top.
- Freeze to Set: Place the muffin tin in the freezer and chill the pies for at least one hour to firm up the filling and set the pies.
- Serve: For best texture and flavor, enjoy the mini key lime pies straight from the freezer or allow them to thaw at room temperature for about 20 minutes before serving.
Notes
- Coconut Milk: Refrigerate the can of coconut milk overnight to separate the solid top part needed for the filling. The remaining liquid can be discarded or saved for smoothies.
- Using silicone liners makes it easier to remove the pies after freezing.
- Ensure the avocado is ripe for a smooth and creamy filling texture.
- These pies can be stored in the freezer for up to one week.
- For a more intense lime flavor, you can add extra lime zest or a splash more lime juice.