Vegan No-Bake Mini Key Lime Pies

Avocado and cashews punctuated with tart Key lime juice make for an irresistible raw treat.

Ingredients

• For the crust:
• 1¼ cups whole pecans
• 2 tablespoons cashew butter
• 1 cup pitted dates
• 1 tablespoon raw extra-virgin coconut oil, for greasing
• For the filling:
• 1½ cups raw unsalted cashews, soaked in water for 2 to 3 hours and drained
• 1 ripe avocado, halved, pitted, and sliced
• ⅔ cup Key lime juice
• Zest of 2 Key limes, for garnish

Method

1. For the crust, into a food processor, add pecans, cashew butter, and dates, and pulse until combined. Grease a 12-cup muffin tray with coconut oil and spoon crust mix inside each cup approximately 1 inch deep. Place tray in the freezer while preparing filling.
2. For the filling, into a food processor, add all ingredients and pulse until smooth.
3. Remove pan from the freezer and scoop approximately 2 tablespoons of filling into each cup. Garnish with the lime zest and a pecan and serve.