No-Bake Key Lime Pie Cups
We’ve been observing a mainly paleo diet for the past few weeks, so I’ve been on the prowl for fun new desserts to experiment with. These key lime pie cups from Texanerin were another home run.
Perfectly tart and creamy key lime pie filling atop a cashew and coconut crust, all of which comes together in about 20 minutes and firms up in the fridge for a few hours or overnight. It couldn’t be any easier!
You do have to prep the cashews for the filling by soaking them in water for about an hour before-hand. This allows them to blend into an über smooth filling that really resembles a dairy key lime pie filling.
I used key lime juice, but regular lime juice works, too. I bet you could replicate this base with lemon juice to make lemon pie cups and they would be just as delicious!
These would also be fantastic topped with a dollop of whipped coconut cream for a real treat. But they are just fantastic as-is and make for the perfect refreshing dessert. Plus, when you have an entire pie in front of you it’s easy to get carried away with massive slices. These are individually wrapped in cupcake liners, making for easy portion control and a dessert you don’t have to feel guilty about.
You would never guess that these are dairy-free and are sure to satisfy your tangy sweet tooth. Enjoy!
No-Bake Paleo Key Lime Pie Cups (gluten-free, dairy-free, grain-free, vegan)
- Total Time: 20 minutes prep time / 4+ hours refrigeration
- YIELDS 12 cups
- For the crust:
- 1/2 cup unsweetened shredded coconut
- 1 cup roasted cashews
- 1 1/2 Tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract (or agave)
- 1 pinch salt
- For the filling:
- 1 cup roasted cashews, soaked for 1 hour in hot water
- 3/4 cup unrefined coconut oil, soft or melted
- 1/4 cup coconut cream
- 1/2 cup freshly squeezed lime or Key lime juice
- 6 Tablespoons maple syrup (or agave)
- 2 Tablespoons lime zest
- 1 teaspoon pure vanilla extract
- 1 pinch (or more to taste) salt
- Prep the cashews for the filling by soaking 1 cup of roasted cashews in hot or boiling water for one hour, then drain the water.
- Toast the shredded coconut in a small sauté pan over medium-high heat. Stir frequently until toasted. Be sure to keep an eye on the pan as the coconut will burn quickly. As soon as it’s slightly browned remove from heat and pour the coconut into a small bowl to cool until you’re ready to prepare the crust.
For the Crust:
- Line a muffin pan with 12 muffin liners.
- Place all the crust ingredients in a food processor or high-powered blender and process at low speed just until the mixture starts to clump together. You still want there to be some chunks, not completely smooth. It should clump together when you press some of the mixture together between your fingers. If it doesn’t, add a tiny bit of water and process again until it does.
- Divide the mixture between the liners and use your fingers, the back of a small spoon or the bottom of a shot glass to press the mixture firmly over the bottom of the liners.
- Place the muffin pan in the refrigerator while you prepare the filling.
For the Filling:
- In a high-powered blender of food processor, blend all of the filling ingredients (including the SOAKED and drained cashews) at high-speed until smooth. This will take about a minute.
Prepare the Cups:
- Pour about 1/4 cup of filling over each crust.
- Refrigerate for about 4 hours or until firm.
- Refrigerate the key lime pie cups in an airtight container for up to 3-4 days. You can also freeze them for future, and be sure to let them sit out for an hour at room temperature (or 1-2 hours in the fridge) to defrost before enjoying.