0

Notifications

  • You're all caught up!

Vegan Key Lime Pie Tarts With Aquafaba

Vegan Key Lime Pie Tarts With Aquafaba
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 20 min Serves: 12
Cooking Time: 0 min Yield: 12 tarts
Write A Review

Be the first to review this recipe!

Key lime pie is often not vegan-friendly, but these tarts substitute eggs for aquafaba and coconut milk for dairy.

Ingredients

Directions

1. Soak the cashews for about seven hours or overnight.
2. To make the crust, place the almonds, pecans, sunflower seeds, Medjool dates, coconut oil, shredded coconut and 9 teaspoons maple syrup in a high powered blender. Blend until all ingredients are mixed consistently; dough will have larger chunks.
3. Evenly divide the dough 12-ways in a muffin pan, pressing the mixture evenly into the bottom of each cup.
4. Place tart crust pan in the refrigerator for at least one hour until firmed.
5. To make the filling, place the cashews, avocado, 1 teaspoon maple syrup, coconut milk and lime juice into a high powered blender and blend on high until consistency is blended and smooth.
6. Pour the key lime filling evenly on top of each firmed tart and place in the refrigerator for another hour until firmed.
7. To make the whipped topping, drain liquid from the canned chickpeas (this is the aquafaba) and mix on high for about 10 minutes; stiff peaks will form. Add the sugar into the whip in small quantities – a tablespoon at a time. Spoon -- or pipe -- the whipped topping onto the top of each tart.

PC: Jenna Butler

Course

Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Suggest
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Cancel
Food
Serving Size
Calories
Fat
Carbs
Protein
Fiber