A few things are certain about summer – among them sun, fun, and key lime pies.

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Ingredients and Directions


  • 100 gr vegan wholegrain graham crackers
  • 1/2 cup almond flakes
  • 3 Tbsp vegan butter, melted
  • 1 cup raw cashews, soaked overnight
  • 1 cup ripe avocado
  • 1/3 cup maple/agave syrup
  • 1/2 cup fresh lime juice
  • 1 Tbsp lime zest
  • 3 Tbsp coconut oil, melted
  • 1/4 cup Elmhurst Milked Cashews™
  • 1/2 cup vegan whipped cream
  • 1/2 small lime, thinly sliced, for topping


  1. To make the crust, place the graham crackers and almond flakes in a food processor and process until you get a fine crumb.
  2. Add in the melted butter and process until combined, the crumb should stick together when you press it between two fingers.
  3. Prepare a mini-muffin pan by placing parchment paper in the slots so that the pies are easier to remove.
  4. Scoop the crust mixture into the slots, about 1-2 tbsp for each, pressing down with fingers or the bottom of a small glass so that it is very compact.
  5. Place in the freezer for 10 minutes to firm.
  6. Make the filling by placing the soaked cashews, avocado, syrup, lime juice and zest, coconut oil and cashew milk in a food processor or blender and blend until very smooth.
  7. Pour on top of the crust and place in the freezer for at least 4 hours or overnight.
  8. When ready, pipe vegan whipped cream on top of each mini pie of garnish with a slice of lime. Best kept in the freezer or fridge (for a softer texture).
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