These adorable healthy no-bake mini key lime pies are the perfect bite-sized dessert for summer parties. They are also vegan, raw, and gluten free.
Summer is right around the corner and as the days are getting very warm lately, a refreshing dessert is always welcome. To me, cheesecake, ice cream and key lime pie are my top 3 summer desserts. Always. While I’m still working on re-editing the photos of my key lime pie, which is temporally offline, I can definitely recommend you my Fabulous Speculoos Lemon Tart: a subtle lemon (not lime) dessert which is impossible to fail.
To me, two lime/lemon pie recipes on the blog were clearly not enough to fulfill my obsession with citrus, and I am now back with a new bite-sized and healthier version. I developed the recipe for the Chicago Breakfast & Yoga Club, a new concept we launched recently with Stéph B Yoga. The idea is simple : an energizing morning with a full yoga session, followed by a healthy breakfast (vegetarian for most of the time and sometimes vegan). Our last event was held on a rooftop, with a beautiful view over the Chicago skyline by a warm and sunny morning. Really, you couldn’t dream better!
For the occasion, I was looking for a tiny sweet treat at the end of the breakfast, something that would satisfy your sweet tooth but still leave you on a healthy touch. Mini key lime pies came first in my mind, and I wanted to make them in a totally different way: using a different kind of crust and a filling without cream, butter, or eggs. The result happened to be vegan, raw and gluten free as well!
I ended up using this weird ingredient for a key lime pie: avocado! I had seen a few recipes using avocados and cashews to create the filling, but you have to soak the cashews first and I had no time for this. So I had to go for another recipe. Here, avocados combined with coconut oil give a silkiness and firm texture to the filling, while the flavor is brought by the lime juice and zest (don’t hesitate to go crazy on the lime zest if you like the limey taste). I lightly sweetened the whole treat with agave syrup, and that was it.
Te crust is a pretty basic raw crust, made with nuts (here almonds and cashews) and dates mainly. You just need a good food processor to grind the nuts and then you’re ready to go! As I was saying before, these mini key lime cheesecakes are not baked. Instead, you need to freeze them according to the following instructions: first of all, cover the muffin tin with a plastic film, creating contact withe the filling, and second, it is mandatory to freeze them instead of refrigerating. These two steps will prevent your mini key lime pies from oxidation (as it would normally happen because of the avocados). Before serving, leave them out from the freezer for about 10 minutes and they will become soft again, while still conserving their green color.
To remove from the muffin tin, simply lift the mini key lime pies by placing a sharp knife all over the sides. You can also line the muffin tins (before you add the filling) with a stripe of parchment paper that is longer than the cups; this way you will just need to pull on the two extremities to lift the mini pies. To serve, my suggestion is to top them with shredded coconut and red berries (such as strawberries or raspberries). Oh, and I forgot to tell you: none of my guest guessed there was avocado in the recipe!
These adorable healthy and no-bake mini key lime pies are the perfect bite-sized dessert for summer parties. They are also vegan, raw, and gluten free.
For the filling:
- 2 avocados
- 2 small limes, juice and zest
- 1/2 cup (120 ml) coconut oil
- 2 Tablespoons (30 ml) agave syrup
For the crust:
- 1/2 cup (75g) pitted dates (not soaked)
- 1/4 cup (40g) almonds
- 1/4 cup (40g) cashews
- 1 pinch of salt
- 1 Tablespoon shredded coconut
- 1/2 lime (zest only)
- 1 handful raspberries
- Line a muffin tin with paper cups, or grease the cavities if you do not use paper cups.
- For the filling: mix all the ingredients together with a blender. Set aside.
- For the crust: in a food processor, mix the dates, almonds and cashews together until smooth. Add a pinch of salt and stir well.
- Press the crust into the greased or lined muffin tin, up to 1/4 to 1/3 height.
- Spoon in the filling.
- Cover with plastic film, creating contact between the filling and the film, and place in the freezer* for 1-2 hours. If it freezes hard like ice cream, just leave out 10 minutes before serving.
- Sprinkle some shredded coconut, lime zest, and place a fresh raspberry on top. Enjoy!
* It’s important here to freeze instead of placing in the refrigerator, that would result in the oxidation of the avocado filling, which we do not want here.