Mini Key Lime Pies
Ingredients
Crust
- 3/4 cup (68g) rolled oats
- 1/4 cup (24g) almond flour
- 3 medjool dates
- 2 tsp (10ml) coconut oil, at room temperature
Lime filling
- 1/2 cup (118ml) full-fat coconut milk
- 1/4 cup (60ml) lime juice
- 2 tbsp (30ml) maple syrup
- 2 tbsp (14g) cornstarch
- 1 tsp lime zest
- 1/16 tsp agar powder
- 1/8 tsp matcha powder dissolved in 1 tbsp water (this is just for color, you can omit)
Meringue
- 3 tbsp (45ml) aquafaba
- 1/4 tsp vanilla extract
- 3 tbsp (36g) sugar
Preparation
Crust
Add the rolled oats, almond flour, dates, and coconut oil to a food processor and process for 15-30 seconds, or until it forms a dough. It should not be too sticky or too dry, you can test the dough by pressing it between your fingers, it should hold together well.
Line the bottom of an 8-muffin tin with parchment paper if not using a silicone mold. Press about 1 and 1/2 tablespoon of the crust mixture into each slot and shape it into a crust pie or flat bottom. Repeat with the remaining crust mixture and transfer to the refrigerator to firm up for at least 1 hour.
Filling
Combine the full-fat coconut milk, lime juice, maple syrup, cornstarch, lime zest, and agar in a medium saucepan and whisk to dissolve the cornstarch.
Heat over medium heat, whisking constantly until it starts to boil and thickens. Remove from heat and whisk in the matcha if using.
Divide the lime filling evenly among the muffin slots. Let it cool for about 20 minutes at room temperature before transferring to the refrigerator and refrigerating for at least 3 hours, or until the filling has set.
Serving
Serve fresh, topped with a dollop of coconut cream, or aquafaba meringue.
Lime pies are best served the same day but will keep for up to 2 days in the refrigerator.
