These mini vegan key lime pies are healthy, gluten-free and refined sugar-free. They make the perfect little healthy treat that features a “buttery” almond flour crust!
Back at it again with another key lime recipe!
And this time I decided to go with a classic: a key lime pie. Or mini vegan key lime pies to be specific. And this one happens to be an easy no bake key lime pie recipe!
If you ask me these are better than a key lime pie because you get an ENTIRE pie to yourself. That’s right, no sharing necessary! That’s one thing I love about individual mini desserts. There’s something that feels special about getting an entire dessert all to yourself.
These little tarts would also be perfect to serve up for dessert for Mother’s day. They’d make the perfect addition to a Mother’s day brunch spread!
These mini vegan key lime pies are:
- refined-sugar free
Let’s talk a bit about this tart crust.
The crust is made almost entirely out of almond flour, which is made entirely out of almonds. The almonds give these light yet rich texture and flavour to the crust, and also make it entirely gluten-free. (And high in protein!) To get the dough for the crust to stick together, I use a mix of coconut oil and brown rice syrup. Brown rice syrup is the BEST of the sticky syrups for binding. (It’s similar to the texture of corn syrup-but much healthier.)
The tarts are then filled with an egg-free custard made from a coconut milk base. The cornstarch is essential here to thicken the coconut milk into a custard-like texture.
You can also make these mini vegan key lime pies into one big key lime pie if that’s what you prefer!
Some other key-lime favourites from the blog:Print
Mini key lime tarts that are vegan and refined-sugar free! They also feature a “buttery” almond crust!
Key lime filling
- 2 1/2 tbsp cornstarch
- 1/3 cup fresh lime juice
- 1 can full-fat coconut milk, chilled in the fridge overnight
- zest of 1 lime
- 2 tbsp refined coconut oil
- 3 tbsp maple syrup (brown rice syrup or agave work too)
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the almond flour, coconut oil, brown rice syrup and pinch of salt until if forms a soft dough. You should be able to press the dough together between your fingers. (If it is too crumbly, add a bit more oil & brown rice syrup)
- Spoon 1/4 of the mixture evenly between 4 mini tart pans (this kind), and press down into the pan with your fingers.
- Bake for 10-12 minutes, or until lightly browned.
- While the tarts cool, start preparing the filling.
- Add cornstarch to the cup of lime juice and mix until dissolved.
- Next scoop out the cream from the top of the can of the coconut milk and add it to a pan along with the lime juice mixture, lime zest, coconut oil and maple syrup.
- Stir the mixture until it begins to bubble. The mixture should thicken.
- Reduce the heat to medium and keep stirring for 2-3 minutes. Then Remove from heat and set aside, allowing the mixture to cool down to room temperature. (You can also pop it in the fridge to speed up this process.)
- Separate the tarts from the tart pans. (I like to set the tarts on a small cup, and gently pull down the sides of the pan. It will slide right off!)
- Pour some of the key lime mixtures into each tart.
- Let set in the fridge for at least 1 hour to firm up.
- (Optional) Decorate with lime slices and whipped coconut cream.
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