Mini vegan key lime pies
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!
The best vegan key lime pie
Key lime is one of my favourite flavours to make desserts with. It’s fresh and light and always a crowd pleaser! These key lime pies can be made mini or can be made as one big key lime pie.
The crust is made from a base of almond flour and the filling is made from coconut milk, so these tarts are entirely grain-free and made with wholesome ingredients.
Why you’ll love this recipe
- Since these pies are mini, they are perfectly portioned and you can have an entire pie all to yourself!
- This is a great recipe to suit a variety of diets and can be enjoyed by anyone who is vegan or eats dairy-free, gluten-free or grain-free.
- The combination of the almond flour crust and creamy key lime filling is so delicious!
Can I make this recipe nut-free?
Yes! If you want to make this recipe for mini vegan key lime pies nut-free you can substitute the almond flour in the recipe for oat flour.
You can either buy pre-made oat flour or make it yourself by blending oats up in a blender until fine.
How to make mini vegan key lime pies
This recipe is simple and straightforward to make and doesn’t require any complicated pie crust!
- Mix the crust ingredients together and then press the crust into mini pie tins. Bake for 10-12 minutes.
- While the crust bakes, prepare the filling by mixing the ingredients together in a small pot.
- Once the pie crusts have finished baking and cooled, add the filling to the center of each pie.
- Place in the fridge to firm up for 1-2 hours.
Using almond flour for the pie crust
The pie crust for this recipe 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.)
Tips for making this recipe perfectly
- Use almond flour rather than almond meal to make the crust. Almond flour is more finely ground and will give a better texture to the pie crust.
- Use mini tart pans, or a larger 11-inch tart pan to make this recipe with a removable bottom. This is important so you can easily get the pie out of the pan!
- Be gentle when removing the tarts from the mould so they don’t break.
- Make sure to mix the cornstarch in with the lime juice before adding to the pan so it completely dissolves. You don’t want to end up with clumps of cornstarch!
Other citrus treats to try
If you tried these mini vegan key lime pies any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Mini vegan key lime pies
- Prep Time: 20 minutes
- Cook Time: 15 mnites
- Total Time: 35 minues
- Yield: 4 mini pies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Mini key lime tarts that are vegan and refined-sugar free! They also feature a “buttery” almond crust!
- 2 cups almond flour
- 1/4 cup refined coconut oil, melted
- 3 tbsp brown rice syrup
- pinch of salt
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 small pan on medium-high heat 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.
- Serving Size: 1 mini pie
- Calories: 500
- Sugar: 19g
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
Keywords: vegan key lime pie, mini key lime pies, gluten-free key lime pie
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Hey, what did u use to make the coconut cream on the top? These look delicious!
Hi Jasmine! i take the creamy part off the top of a can of full-fat coconut milk and whip it in a stand mixer (the same way you would with whipped cream.) I also see coconut whipped cream (premade) at the grocery store sometimes, which you can also use!
Hi! Could you please tell me what exactly is the green powder you have used to decorate the tarts?
It’s matcha powder 🙂
These are so gorgeous! 😍 I want to make this for my family’s annual Thanksgiving pie contest! What are the pink flowers on top? Thank you!
Hi Lexi! The pink flours are danthius!
Thank you Jess!
Hi! I would love to try this recipe but is it possible to replace almond flour with something else? I am worried about nut allergy!
Hi Rie, you can use oat flour (ground oats) instead if you like!
Hello, these look super delicious, I can’t wait to make them. I would like to make these a few days ahead for a dinner party. How long would they keep in the fridge? Or could I freeze the baked crusts and then store the lime mix in the fridge, decorate 1 day prior to eating?
Hi Laura, I wouldn’t recommend freezing the tarts it will alter the texture. You can make the crusts, and then make the filling and keep them separate and put them together right before your dinner party!
Thanks Jess ☺️
Can I make this using a large tart pan?
Hi Jaclyn, absolutely! You can use a regular tart pan and the recipe will still work as a large tart.
These are so gorgeous! We’re excited, going to try them this week… I’m curious, what is on top, the green powder and the flowers?! Thank you!
Hi Alex, it’s just a bit of matcha powder:)
Is the filling supposed to be clumpy/chunky? I’m haven’t tasted them yet and I’m not sure if something went wrong. Otherwise, I enjoyed getting the tart pans and making these treats… thanks for the recipe.
Hi Laura! The filling should be smooth. Some possibilities why it came out clumpy: The cornstarch was mixed in warm liquid (which causes it to clump), or the brand of coconut milk used could have some clumps in it. Hope this helps!
Ok great! Thanks for adding that info into the recipe. Much appreciated. Looking forward to making this!
No problem! Hope you enjoy them 🙂
At what step does the mixture go onto the stovetop? The recipe does not say. Im guessing step 6? Also i assume its starting at a high heat?
Hi Angie, the lime juice mixture (of lime juice and cornstarch) can go into the pot with the other ingredients right away (at step 7!) then this all gets mixed together on medium, or medium-high heat until the mixture begins to thicken. You’ll want to keep mixing it as it thickens and then remove it from the heat!
Hey! Would these hold up well in the freezer then being defrosted?
Hi Carly, these hold up pretty well in the freezer as long as you don’t defrost them too much they may get a little mushy in the center!
Lovely and delicious!
Thank you Adrienne! So happy you enjoyed these!
These look so beautiful and delicious Jess! That crust looks like a cookie. And interesting how you sweetened with brown rice syrup, I’ll have to try that. Dee xx
Thanks Dee! The crust really is like a “buttery” cookie. I find the brown rice syrup helps to bind it all together the best!
Your mini pies look so pretty and delicious, Jess. I love that they are refined sugar-free! Your pictures look beautiful as well 🙂
Hi Nolwenn, thank you so much! Always great to have some dessert options without all the added sugar 🙂
Looks delicious, Jess!
Thanks Rachel! Thanks for stopping by:)
They look incredible Jess! Love the idea of individual pies too, I wouldn’t like to share this with anyone;) gorgeous pics, as always!
Thanks Anna! It’s much more fun to have mini desserts and have an entire one all to yourself 🙂