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Vegan Key Lime Pie Tarts With Aquafaba

by Livestrong_Recipes  |  Oct 31, 2016

Vegan Key Lime Pie Tarts With Aquafaba
  1. PREP
  2. 20 m
  • COOK
  • 0 m
  • TOTAL
  • 20 m

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

INGREDIENTS

SERVES 12

  • 1 1/2 cups raw cashews
  • 1 1/2 fruit without Avocados, raw, California
  • 10 tsp Pure Maple Syrup
  • 7 oz Coconut Milk, Canned
  • 1 1/2 yields lime juice
  • 1/2 cup Almonds, Natural Raw
  • 1/4 cup Sunflower Seeds
  • 1 cup Medjool Dates
  • 1 tbsp Coconut Oil
  • 1 tbsp Shredded Coconut
  • 2 tbsp granulated (white) sugar
  • 1/4 cup Aquafaba

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.
8 PC: Jenna Butler