Mini Key Lime Pies Recipe
Living a healthy lifestyle is all about balance. Regular exercise can be hugely beneficial for your mental and physical health, and an effective exercise routine is well-supported by good nutrition.
Good nutrition helps your body to perform at its best. What you are eating helps to provide energy, as well as supporting all of your body’s processes. If you want to start or stick to a healthy meal plan, you may be thinking that means you can only eat salads or roasted vegetables, but this isn’t the case!
That brings us to this key lime pie recipe. We want to continue to show the Sweat community that there are ways to enjoy sweets in a healthy way — simply make a few swaps with the ingredients. For example, many versions of key lime pie use condensed milk, which can add extra sugar. By using natural sugar alternatives, we have made this recipe healthier while still offering the sweet taste many people love.
Mini Key Lime Pies Recipe
Key Lime Pie is the perfect blend of sweetness and zest! In this recipe, we have used regular limes instead of key limes — key limes tend to be a little bit more acidic.
Prep time: 25 mins + 1 hour soaking time + 1-2 hours freezing time
Serves: makes 9 mini pies
Dietary Preferences: Vegan, Vegetarian, Dairy-free, Gluten-free
- 50g hazelnut meal
- 50g walnuts
- 8 Medjool dates, pitted and roughly chopped
- 1 tbsp coconut oil, melted
- 150g unsalted cashew nuts, soaked in water for 1 hour, then drained
- flesh of 1 avocado
- 100ml almond milk
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 3 small limes, juiced and zested.
1. Place 9 cupcake liners in a 12-cup muffin tin.
2. To make the base, place the hazelnut meal, walnuts, dates and coconut oil in a food processor and process until crumbly. The mixture should stick together when pressed. If it is too dry, add up to 2 tablespoons of melted coconut oil until the mixture sticks together.
3. Press the base mixture evenly into the bottom of the lined muffin cups. Pack the mixture down with the back of a spoon or the base of a glass. Place in the freezer while you prepare the filling.
4. To make the filling, place the drained cashews, avocado, almond milk, coconut oil, maple syrup and lime juice and zest (saving a small amount for garnish) in a food processor and process until smooth. Spoon the filling evenly over the bases.
5. Cover the muffin tin with plastic film and place in the freezer to set for 1-2 hours. Remove from the freezer 10 minutes before serving.
6. To serve, garnish the key lime pies with lime zest and enjoy!
Note: the pies (without the candied lime slices) can be stored in an airtight container and frozen for up to 2 weeks.
As these are mini key lime pies, you can make a batch to share with friends. Alternatively, you can freeze them, so you will have some on hand any time you are in the mood for something sweet.
For anyone who prefers lemons over limes, make sure you check out our healthy recipe for mini lemon meringue pies!
Is this the best key lime pie recipe?
You’ll only know if you try it! While this is a little bit different to a traditional key lime pie, you will find it has all of the creaminess, sweet flavour and tangy kick of the original. These mini pies are fantastic for dessert, especially after something like our tasty red curry.
Are there any other dessert recipes you would like us to give a healthy makeover to? Let us know in the comments!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.