This is the perfect little pie to satisfy that sweet tooth and it's super healthy! This vegan version is citrusy and flavorful and can be made with either a graham cracker or almond meal crust. These adorable mini pies will be hit this summer! Makes 12 servings. Total prep and cook time: 55 minutes.
For the crust: Graham Cracker
One sleeve of graham crackers (One cup) in a food processor to achieve a fine meal then add 3 tablespoons of soft butter (or vegan butter) and 1 tablespoon Old Salt Merchants Cinnamon Sugar.
Simply pulse the two together in a food processor and then press into muffin liners (or make a large pie and use a glass pie dish). Then use a small glass or the back of a spoon to press down and get a uniform top. Lastly, bake for 10 minutes to brown at 375 degrees F (190 C) until golden brown. Remove and set aside to cool.
For the Almond Meal Crust:
1 Cup Almond Crust
3 Tablespoons Coconut oil
2 Tablespoons Brown Rice Syrup
1 Tablespoon Old Salt Merchants Cinnamon Sugar
To make the almond crust, place all the crust ingredients in a medium bowl and use your hands to mix thoroughly, making sure there are no lumps of coconut oil left. Divide the mixture into eight (about 1 tablespoon each) balls if using a standard muffin tin or 24 (about 1 teaspoon each) balls if using a mini-muffin tin. Place one ball of dough in each well of the muffin tin. Wet your fingers with water and press the dough up the sides to make little tart shells. Place the tart shells in the fridge to set while you make the filling (no baking required)
For the Filling:
1 Cup Cashews (soaked for 4-6 hours or overnight)
1 Cup Full Fat Coconut Milk (Left in the fridge overnight)
Zest of 5 key limes (or one regular lime)
Juice from 5-6 key limes (or two regular limes)
2 Tablespoons Old Salt Merchants Lime Slice Sugar
How to make the filling:
- Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more lime sugar for added sweetness.
- Fill each tart shell with the coconut filling, garnish with extra lime zest, and refrigerate until firm, at least 2 hours.
- When ready to eat, use a butter knife to loosen the tarts from the pan, then pop them out. Eat immediately or store in the fridge so they keep their shape.
Adapted from It's All Easy and Minimalist Baker