No Bake Vegan Key Lime Pie
Let’s talk about cashews, shall we? These humble nuts—too often relegated to a snack bowl or trail mix—are really the unsung heroes of the dairy-free world. They do the heavy lifting, creating creamy, luscious bases for all sorts of things that once depended on dairy. Yet, they rarely get the credit they deserve. So today, let’s give it up for the mighty cashew, the star ingredient in these No Bake Key Lime Pie Bites.
Now, I know what you’re thinking: “No bake, vegan, key lime pie? How?” I get it. The thought of a creamy, tangy, indulgent key lime pie without the usual suspects (read: cream cheese, condensed milk) seems a bit… suspicious. But trust me, these little bites pack all the flavor and texture you love in a traditional key lime pie, with a fraction of the fuss.
Thanks to the wonderful cashew, we can create a base that’s smooth, rich, and incredibly satisfying. We blend them up with some lime juice, maple syrup, and coconut cream, and the result is a filling that’s just the right amount of tangy and sweet.
And while you could go the traditional route and spread this mixture in a 9×9 dish—cutting it into neat little squares—there’s something undeniably fun about having your own personal pie. Mini bites mean you can grab one (or three) without feeling like you’re committing to an entire slice. Plus, they’re adorable, which is always a win in my book.
So here’s the deal: you’ve got a smooth, nutty crust made with almonds and dates, and a creamy, zesty filling that’ll have you questioning why you ever needed dairy in the first place. You press them into muffin tins, freeze, and voilà—your new favorite summer dessert, ready to go.
Make them now, keep them in the freezer for when you need a little something sweet, or you know, just to remind yourself that cashews truly can do it all. Because let’s be honest, they deserve their moment in the sun.
No Bake Vegan Key Lime Pie Bites
Ingredients
Crust
- 1 cup dates packed, pitted
- 1 cup walnuts
Filling
- 1 1/2 cup raw cashews soaked in boiling water for 30 minutes, then drained
- 4 limes zest and juice separated
- 1/3 cup coconut oil melted
- 1/2 cup Coconut cream solid part of coconut milk
- 1/2 cup maple syrup
Instructions
- Add dates and walnuts to a food processor and pulse until is starts to form a ball and sticks when pinched together
- Using a 12 tin muffin pan (or 9×9 baking pan, or really whatever you’ve got handy) place 1-2 tablespoons of the crust into the bottom. I will use the back of a spoon or glass to really compact it.
- Place in freezer while you work on the filling
- Add all filling ingredients into a blender and blend well until smooth.
- Pour filling into muffin tins. I will sometimes top each pie with a little extra lime zest or flakey salt.
- Freeze until firm, about 4-6 hours. Eat frozen straight out of the freezer or set out for 10 minutes until softened.
