We love a good key lime pie. They’re tangy, they’re sweet, they’re smooth. But our favorite part is the crumbly graham cracker crust. And these dairy-free and paleo mini key lime pies made by Natalie from Feasting on Fruit are getting a crust upgrade. It’s made with Hu Kitchen Ginger Snap Cookies that add an extra element of flavor. Plus, the filling doesn’t require any baking time. A win-win.
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3 bags Hu Kitchen Ginger Snap Cookies
½ cup almond butter
Key Lime Filling
½ cup (120g) key lime juice
1 tablespoon lime zest
1 cup (240g) full fat coconut milk
1½ cup (180g) raw cashews, soaked in water for at least 3 hours, drained
⅓ cup (105g) maple syrup or agave
½ teaspoon matcha powder (optional, for color)
Coconut whipped cream and lime zest, to serve
1. Preheat the oven to 375°F. Place a strip of parchment paper into 9 cups of a standard 12-cup muffin tin.
2. Make the Crust: In the bowl of a food processor, grind the cookies into fine crumbs. Add the almond butter and process until sticky and clumpy.
3. Spoon the mixture into the prepared muffin tin and press in firmly. Bake until set, 9 to 10 minutes. Cool while you make the filling.
4. Make the Filling: In a blender, blend the lime juice, zest, coconut milk, cashews, maple syrup or agave and matcha powder (if using) until very smooth. Pour the filling on top of the cooled crusts and freeze overnight.
5. To serve, use the parchment paper strips to pop the mini key lime pies out of the muffin tins, and top with coconut whipped cream and more lime zest.