Mini Vegan Key Lime Icebox Pies
You don't have to worry about the calories with these vegan, gluten-free cuties.
Ingredients
- 1 1/2 cups pecan halves
- 3/4 cup unsweetened coconut flakes
- 3/4 cup pitted medjool dates
- 1/2 tbsp coconut oil melted and divided
- 1/2 tsp salt
- 1/2 cup raw agave nectar
- 2 tsp grated lime rind
- 3 tbsp fresh lime juice
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 4 oz silken tofu
- 1 ripe peeled avocado
Instructions
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Line each of 12 muffin cups with a (5-inch) parchment paper square.
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Combine pecans, coconut, dates, 11/2 tablespoons coconut oil, and salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the prepared muffin cups (about 1-ounce pecan mixture per cup); press evenly along the bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.
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Combine remaining 1/2 cup coconut oil and all remaining ingredients in a high-power blender; process 2 minutes or until completely smooth. Pour lime mixture evenly into prepared crusts (about 21/2 tablespoons filling per crust). Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup by the corners of parchment paper; garnish as desired.
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** To garnish, top each pie with a dollop of whipped cream, a thin lime slice, and shaved coconut flakes.
