No-Bake Mini Key Lime Pies (Vegan & Paleo) Recipe
These no-bake mini key lime pies are a refreshing and easy summer dessert made with a crunchy almond crust and a creamy, tangy avocado and coconut milk filling. Perfect for parties or barbeques, they require no oven and are both vegan and paleo-friendly. Ready in just 15 minutes of prep and chilled in the freezer, they offer a deliciously light and healthy treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including freezing time)
- Yield: 12 servings
- 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 part only)
- 1/4 cup maple syrup
Instructions
- Prepare Muffin Tin: Line a muffin tin with paper or silicone liners and set aside, ensuring the pie crust and filling will hold their shape.
- Make the 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 reaches a sand-like texture. Evenly distribute this crust mixture among the 12 muffin liners and press down firmly to pack it down, forming a compact crust base for each mini pie. Set the crusts aside.
- Prepare the Pie Filling: Blend the pitted avocado, fresh lime juice, and lime zest on high speed until smooth and fully combined, about 45 seconds. This creates the base of the tangy filling.
- Add Coconut Milk and Sweetener: Scoop out 1 cup of the solidified top layer of chilled full-fat canned coconut milk and add it to the blender along with 1/4 cup maple syrup. Blend again until the filling is smooth and creamy, approximately 45 to 60 seconds.
- Assemble and Freeze: Pour or spoon the creamy pie filling evenly on top of the prepared almond crusts in the muffin liners. Place the muffin tin in the freezer and freeze for at least one hour to allow the pies to harden and set properly.
- Serve: For best results, enjoy the pies straight from the freezer after the initial hardening hour. Alternatively, you can keep them frozen and allow them to defrost at room temperature for about 20 minutes before serving for a softer texture.
Notes
- Coconut Milk: Use a can of coconut milk that has been refrigerated overnight. Only the solidified top portion is used for the filling; discard or save the remaining liquid for another use like smoothies.
- Lining the Muffin Tin: Using paper or silicone liners helps to easily remove the mini pies from the tin once frozen.
- Storage: Keep the mini pies stored in the freezer in an airtight container for up to 1 week.
