1 1/4 cups vegan graham cracker crumbs which is about 1 sleeve graham crackers
1/4 cup vegan margarine
1 cup raw cashews soaked, drained
3/4 cup coconut milk
1/4 cup Ostro Coconut Oil, melted
6-7 key limes OR 3-4 large limes, juiced (roughly 1/2 cup lime juice)
1 Tbsp lime zest
1/3 cup maple syrup
Preheat oven to 375°F/190°C and line a standard muffin tin with 12 paper liners
In a food processor, grind the vegan graham crackers until fine. Then add melted margarine and pulse to combine.
Distribute evenly among muffin tins and press down with a spoon to flatten. Bake for 10 minutes or until golden brown. Set aside to cool.
In a blender mix all filling ingredients until creamy. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more maple syrup for sweetness.
Pour filling into muffin tins and tap on counter to release air bubbles.
Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
There's no denying that key lime pie is one of the most beloved desserts out there. However, if you're vegan, it can be a bit of a challenge to find a recipe that doesn't use any animal products. Luckily, this vegan key lime pie recipe with coconut oil is both delicious and easy to make!