These beautiful no-bake vegan mini key lime pies are gluten-free, bursting with flavor, and topped with vegan meringue! A perfect shareable treat that’s suitable for all.
- ¾ cup (68g) rolled oats
- ¼ cup (24g) almond flour
- 3 medjool dates
- 2 tsp (10ml) coconut oil, at room temperature
- ½ cup (118ml) full-fat coconut milk
- ¼ cup (60ml) lime juice
- 2 tbsp (30ml) maple syrup
- 2 tbsp (14g) cornstarch
- 1 tsp lime zest
- 1/16 tsp agar powder
- ⅛ tsp matcha powder dissolved in 1 tbsp water (this is just for color, you can omit)
- 3 tbsp (45ml) aquafaba
- ¼ tsp vanilla extract
- 3 tbsp (36g) sugar
- Add the rolled oats, almond flour, dates, and coconut oil to a food processor. Process for 15-30 seconds, or until it forms a dough. It should not be too sticky or too dry, you can test the dough by pressing it between your fingers, it should hold together well.
- Line the bottom of a 8-muffin tin with parchment paper (you don’t have to if using a silicone mold). Press about 1 and ½ tablespoon of the crust mixture into each slot. You can shape it into a crust pie (like a cup), or just a flat bottom. Repeat with the remaining crust mixture. Transfer to the refrigerator and let it firm up slightly for at least 1 hour.
- Combine the full-fat coconut milk, lime juice, maple syrup, cornstarch, lime zest, and agar in a medium saucepan. Whisk to dissolve the cornstarch.
- Heat over medium heat, whisking constantly until it starts to boil and thickens. As soon as it thickens, remove from heat and whisk in the matcha if using.
- Divide the lime filling evenly among the muffin slots. Let it cool for about 20 minutes at room temperature before transferring to the refrigerator. Refrigerate for at least 3 hours, or until the filling has set.
- Serve fresh, topped with a dollop of coconut cream, or aquafaba meringue (see notes).
- Lime pies are best served the same day but will keep for up to 2 days in the refrigerator.
- Combine the aquafaba and vanilla extract in a small mixing bowl. Using an electric beater, beat until it forms firm peaks. Continue beating and add the sugar one tablespoon at a time until the meringue is glossy, smooth, and thick.
- Pipe about one tablespoon of meringue on top of each pie and brown using a hand-held torch. I recommend adding the meringue just before serving.
For a crunchy crust, you can bake it (before adding the filling) for about 10 minutes in a 175°C/350°F preheated oven.
Find more of Thomas’s recipes on @fullofplants.