No-bake key lime pie
A fruity treat in a muffin tray: Try our vegan recipe for mini key lime pies – no baking, with cashew nuts and avocado!
Preparation
- Preparation: Soak 100 g of cashew nuts in water for at least 4 hours (ideally overnight). Shortly before using, drain the soaked cashews in a sieve and rinse well. Set aside.
- For the base, place the dry (unsoaked) cashews, coconut flakes, stoned dates and a pinch of salt in a blender and blend until combined to form a crumbly mass. Spread the mixture into the silicon tray and press down.
- For the lime cream, place the prepared (soaked and rinsed) cashews in the blender. Zest and juice the limes. Add the prepared avocado, lime zest, lime juice and Hermesetas Granulated to the blender and purée for around 3 minutes, until the mixture has a creamy consistency. Now slowly add the liquid coconut oil and blend until smooth.
Taste: You may need more Hermesetas Granulated, depending on the size of the limes. - Pour the lime cream onto the prepared bases in the muffin tray.
Leave to set in the fridge for at least 3 hours (or freeze in preparation and then defrost before serving).
Nutritional values per serving
1363
kj
324
kcal
13
protein g
20.5
carbohydrates g
25.5
fat g
Ingredients for 6 servings
For the base
| 100 g | Cashew nuts |
| 80 g | Dates, stones removed |
| 40 g | Coconut flakes |
| 1 pinch | Salt |
For the lime cream
| 100 g | Cashew nuts (soaked) |
| 200 g | Avocado (approx. 2), peeled |
| 60 g | Coconut oil |
| 2 | Limes, untreated |
| 10 g | Hermesetas Granulated |
You will also need
| 1 | Silicon muffin tray |
