Mini Raw Key Lime Pies

Nadia Cheesecake, dairy free, Desserts, gluten free, Raw, Tarts/Pies, Vegan, Vegetarian 17 Comments

Mini Raw Key Lime Pies

Mini Raw Key Lime Pies

I’m so into citrusy desserts at the moment, especially lemon and lime based desserts! Cakes, pies, energy balls, cookies, you name it! This never used to be the case up until fairly recently. I guess now I’m a little older my taste buds have finally matured!

You probably all know by now how much I love raw desserts. They taste so rich and decadent whilst being full of nutrition and ingredients that will actually nourish your body rather than put extra stress on it. Also, I find raw desserts so easy to get right. It’s not like when you’re baking something and you only realise the recipe hasn’t worked out after you’ve taken it out of the oven. With raw desserts, you adjust the recipe to your liking as you’re going along. Not sweet enough? add some more dates. Too wet? add more ground almonds. 

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I made these mini raw key lime pies for MaxiNutrition packed full of healthy fats and will contribute to your fibre, iron, magnesium, manganese, zinc and vitamins E, C, K intakes as well as some B vitamins.

Impress your friends and family with these delicate mini treats. All you need is a blender/food processor, a muffin tin and a freezer! If you don’t have a muffin tin you can turn this recipe into an 8″ key lime pie instead. 

Head over to MaxiNutrition for the full recipe and instructions.

raw key lime pies

Nutritional Information (estimated per mini pie)

Calories: 225 calories

Protein: 3.6g

Carbs: 21.5g

Fat: 19.2g

Fibre: 3.1g

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*This recipe was commissioned by MaxiNutrition. All opinions are my own.

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Comments 17

  1. I love citrusy desserts too! I’ve been trying to hold off till summer, but these little pies are tempting me to break out the lemons and limes now. They are so perfect and adorable! I’ve been having not much luck with baked recipes lately, perhaps I need to make something raw. I totally agree they are much simpler and easier to troubleshoot then the baked things. You have inspired me in all sorts of ways with these little pies, love them 🙂

  2. hi Nadia, I love your website.
    The key lime pie looks amazing but when I’ve tried to access recipe I’ve got this: Unfortunately this page no longer exists :-(.

  3. Hi nadia!

    I’ve just made these and they’re setting in my freezer- the excitement to taste is phenomenal… But I don’t know how to do the coconut cream into! Ive got my can sitting in the fridge overnight but is it literally just a case of whipping it? Does it eventually become thick enough to stand up right like normal whipped cream? And can I put the cheesecakes back into the freezer with the cream on top without it ruining?

    Thank you!!

    1. Hi Kristin 🙂 I’m so excited for you to try them! 😀 To make the whipped cream, open the can of coconut milk – If it’s full fat coconut milk, there should be a thick ‘cream’ layer on top after chilling in the fridge. Scoop out the thick part only and start whipping it in a bowl using a hand mix. It will turn light and fluffy like whipped cream. You can then add some sweetener and vanilla and pipe or spread on top each pie 🙂 Let me know how they turn out!

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