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Mini Matcha Key Lime Pies

These delicious, mostly raw, vegan pies are super zesty with a silky smooth filling!

Makes 10-12.

An original recipe prepared for us by Homespun Capers.

Ingredients

    Coconut Crust

    • 1/2 cup raw brazil nuts
    • 3/4 cup dried coconut flakes
    • 1.5 tbls expeller pressed coconut oil, liquefied
    • 3 tsp pure maple syrup
    • Pinch of salt

    Key Lime Pie Filling

    • 1.5 cups raw cashews, soaked in cold water for 4 hours +, then drained
    • 3/4 cup fresh lime juice ( 4-5 Tahitian limes, or 12 key small limes)***
    • 1/2 cup tinned full fat coconut milk/cream ***
    • 1/2 cup pure maple syrup
    • 1.5 tsp Aiya Cooking Grade Matcha
    • 1 tsp vanilla extract
    • 1/2 cup expeller pressed coconut oil, liquefied

    Optional

    • Coconut Whipped Cream
    • Thinly sliced lime and matcha

Directions

    1. Start by making the crust: Use a food processor to finely chop the brazil nuts and coconut flakes into a crumbly meal. Pour this into a small bowl and stir in the coconut oil, maple syrup and salt.
    2. Divide this mixture into 10-12 small card patty pans or small silicon moulds – about a heaped teaspoon in each. Use your fingers to press the mix firmly into the base of each mould till evenly spread – it may be easier to slightly dampen your hands to do so. Once each crust is smooth and pushed firmly into the base of the moulds, place them in the fridge to set whilst you make the filling.
    3. Make the filling: In a high speed blender, add all the filling ingredients except the coconut oil. Blend till silky smooth – 1-3 min. Add the coconut oil then blend again till incorporated.
    4. Assemble the pies: Pour the filling over the crust in each mould and chill for 2-3 hours, or till firm or until ready to serve. If you find they haven’t set quite firmly enough to cleanly remove their moulds, then putting them in your freezer for 30 min or so will help.
    5. When you are ready to serve them, gently remove them from their moulds and serve as is, or with a blob of Coconut Whipped Cream. You can also garnish with a sprinkle of matcha powder and thinly sliced lime, as pictured.

    The pies will keep in their moulds (ungarnished and airtight) for up to 5 days refrigerated, or much longer in your freezer – let them thaw in your fridge before serving.

     

     

    Click below to purchase the culinary Matcha used in this recipe: