Mini Key Lime Pies

Recipe and images courtesy of Nourishing Amelia, Award Winning Blogger

A traditional key lime pie is made with dairy, gluten and refined sugar which means it isn't always suitable for those either choosing to be a little healthier or following a free-from diet, but that's where this recipe comes in to save the day! These mini Key Lime Pies are the perfect twist on the classic - they're zesty and sweet, creamy and rich as well as having the most delicious crust, beautifully smooth lime filling and wonderful whipped coconut cream topping. A perfect dessert to whip up for a dinner party or to serve to the family for a weekend treat! You can also freeze these mini key lime pies - just be sure to defrost in the refrigerator for an hour before tucking in!


Base -

  • 80g oats
  • 50g almonds
  • 6 medjool dates
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup

Filling -

  • 80g cashews (soaked in water for a minimum of 6 hours)
  • 5 tbsp coconut cream
  • 2 tbsp maple syrup
  • Zest 1 lime
  • Optional - pinch of matcha for colour

Whipped Maple Coconut Cream -

  • 3 tbsp coconut cream
  • maple syrup
  • 1/2 tsp xanthan gum
  • Optional - extra lime zest for the top


  1. Pre-soak the cashews by covering them in cold water and allowing to soak for a minimum of 6 hours.
  2. To make the base start by adding the oats and almonds to a food processor and blending into a flour-like consistency.
  3. Add the pitted dates, coconut oil and maple syrup to the food processor and blend until sticky dough-like consistency forms.
  4. Press the mixture into mini tart/pie cases then place in the freezer to set while you make the filling.
  5. Drain and rinse the cashews then add these to a food processor along with the coconut cream, maple syrup, lime zest and matcha (if using). Blend until really smooth and creamy!
  6. Remove the pie bases from the freezer and fill each one with the creamy lime mixture. Then place back in the freezer for 2 hours to set.
  7. To make the whipped cream add the coconut cream, maple syrup and xanthan gum to a bowl and whip well with a whisk until it thickens.
  8. Once the lime pies are set remove from the freezer and add a dollop of the whipped cream on top of each. Add a slice of lime and extra lime zest over the top for an extra something!
  9. The mini key lime pies are ready to serve! Or keep refrigerated and consume within 3 days. Also suitable for home freezing.

Mini Key Lime Pies