Vegan Key Lime Pie Bites Recipes

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VEGAN KEY LIME PIE



Vegan Key Lime Pie image

This vegan key lime pie is so perfectly tart and easy to make! Prepped in 15 minutes or less. Just blend, pour, and freeze!

Provided by Rosa

Categories     Dessert

Time 15m

Number Of Ingredients 8

1 vegan whole wheat pie crust (or crust of choice)
300 grams soft tofu (non GMO if possible)
1/2 cup raw cashews
1 ripe avocado (peel + pit removed)
1/2-3/4 cup lime juice (approx. 2-3 large limes or 4-5 small (depending on how tart you like it, we like 3/4 cup))
1/3 cup white granulated sugar
1/2 teaspoon ground ginger (optional)
lime slices, lime zest, shredded coconut

Steps:

  • Prepare your pie crust of choice and blind bake according to the directions for the crust of choice. If you're using my oil free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool before filling.
  • Add all the filling ingredients to your blender and process until smooth. Then pour the mixture into your pie crust and spread as evenly as possible.
  • Freeze overnight, or for a minimum of 4-6 hours. Once frozen, rest at room temperature for 5-10 minutes, to make it easy to slice, then garnish and serve.

Nutrition Facts : Calories 274 kcal, Carbohydrate 33 g, Protein 7 g, Fat 14 g, SaturatedFat 2 g, Sodium 75 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

VEGAN KEY LIME PIE



Vegan Key Lime Pie image

A vegan key lime pie bursting with bright citrus flavor, hints of coconut and a salty-sweet crispy crust? Absolutely! The secret to the silky-smooth filling is to soak cashews in coconut milk, rather than water, until completely softened and blending until creamy. This sunny treat comes together with minimal effort and results in zesty flavors that will transport you straight into summer!

Provided by Food Network Kitchen

Categories     dessert

Time 12h15m

Yield 6 to 8 servings

Number Of Ingredients 12

One 13.5-ounce can full-fat coconut milk
1 cup raw cashews
8 ounces vegan graham crackers
1/2 cup roasted pecans
3/4 cup toasted unsweetened coconut flakes
3/4 cup agave nectar
1/2 teaspoon kosher salt
4 tablespoons vegan butter, melted
1/2 cup key lime juice
One 5.4-ounce can coconut cream
3 tablespoons cornstarch
Zest of 2 limes, plus thinly sliced lime for garnish

Steps:

  • Put the coconut milk in a medium bowl and whisk until smooth, breaking up any large chunks. Add the cashews and make sure they are completely submerged. Cover and refrigerate until the cashews are extremely soft, at least 6 hours and up to overnight.
  • Preheat the oven to 375 degrees F.
  • Spread the coconut in an even layer in a large nonstick skillet. Cook over medium-low heat, stirring frequently, until the flakes are golden brown, 5 to 6 minutes. Remove to a plate to cool, about 5 minutes.
  • To make the crust, pulse the graham crackers, pecans, salt, 1/2 cup of the coconut and 1/4 cup of the agave in a food processor until fine crumbs form, scraping the sides of the bowl as needed. Add the butter and pulse until the mixture comes together and resembles wet sand.
  • Transfer the mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan, leaving a 1/2-inch-thick border. Use the bottom and sides of a measuring cup to press and form the crust to make sure it is even. Bake until the crust is just golden and slightly puffy, about 10 minutes. Cool completely.
  • Drain the cashews, add to a blender and pulse to a coarse meal, about 1 minute. Add the key lime juice, coconut cream, cornstarch, lime zest and remaining 1/2 cup agave and blend until completely smooth and no longer gritty from the cashews. Pour the filling into the cooled crust and gently tap a few times on the counter to release the bubbles. Refrigerate until set, 6 hours and up to overnight.
  • Just before serving, garnish the pie with the remaining toasted coconut flakes and some lime slices.

VEGAN KEY LIME PIE



Vegan key lime pie image

This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling

Provided by Tanya Maher

Categories     Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 12

zest 1 lime plus a few thin slices to decorate (optional)
225g pitted dates soaked for 4-6 hrs if too dry
100g walnuts
45g desiccated coconut
30g cacao powder (see tip)
1 tsp salt (Tanya uses Himalayan salt)
200g cashew nuts soaked for 4-6 hrs
240ml lime juice (juice of about 8 limes)
1 ½ ripe avocados
½ ripe mango
210g coconut oil melted
110g agave nectar

Steps:

  • Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
  • To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
  • Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

Nutrition Facts : Calories 477 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

GREAT KEY LIME PIE (VEGAN, BUT YOU'D NEVER GUESS IT!)



Great Key Lime Pie (Vegan, but You'd Never Guess It!) image

This pie is so rich and decadent it almost tastes more like a key lime cheesecake! I made it for a Caribbean-themed party without telling what was in it and everyone raved about it! I'm not even a vegan and I plan on making this one frequently. I got the recipe from VegWeb.

Provided by Kree6528

Categories     Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (12 1/3 ounce) package mori-nu firm silken tofu (I use lite)
8 ounces soy cream cheese
1/2 cup key lime juice
2 teaspoons freshly grated lime rind
2 (4 ounce) packages mori-nu mates vanilla pudding mix (must be this brand, it's made to go with the tofu)
1 tablespoon liquid sweetener, to taste (I use honey but that's not vegan!)
1 (9 inch) baked pastry shells (I prefer graham) or 1 (9 inch) graham cracker crust (I prefer graham)

Steps:

  • Drain any excess water from the tofu.
  • Blend tofu and lime juice in a processor or blender until creamy and smooth.
  • Add the rest of the ingredients (except crust!), and blend again until smooth.
  • At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender.
  • Pour the mixture into the crust and chill 2-3 hours or until firm.
  • This sets up very firm.
  • It also makes a great pudding or little tartlet filling for fancy desserts!
  • Note for those who try with other pudding mixes. Make sure your mix is Vegan. Commercial mixes can contain meat by products making them not Vegan or Vegetarian.

Nutrition Facts : Calories 348, Fat 12.1, SaturatedFat 2.9, Sodium 422.7, Carbohydrate 54, Fiber 0.9, Sugar 32.4, Protein 6.2

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