Go Back Email Link

Mini Key Lime Pies (Grain-free, Dairy-free, Egg-free, Refined Sugar-free)

Gluten-free, Dairy-free, Egg-free, Soya-free, Refined Sugar-free, SCD, GAPS, Low Carb
5 from 3 votes
Author Vicki Montague FreeFromFairy


  • For the base:
  • 100 g mixed nuts of choice
  • 175 g dried dates - soaked in boiling water for approx. 15 minutes until soft
  • 1 tsp sugar-free vanilla extract
  • For the topping:
  • 250 g cashew nuts - soaked for at least 4 hours
  • 1 tsp sugar-free vanilla extract
  • 4 limes - zest and juice
  • 1 avocado - peeled and stoned
  • 3 tbsp runny honey
  • 1 tsp ground chia seeds - I grind in my coffee grinder
  • 40 g virgin coconut oil - melted (I used Coconut Merchant)


  • Ideally the night before you wish to make the recipe put your cashew nuts into a bowl and cover with lightly salted water. Leave to soak. Alternatively soak for four hours
  • When you are ready to make the recipe, place the dates into a bowl and cover with boiling water. Leave to soak for around 15 minutes until softened, then drain well and place in the bowl of a food processor along with your nuts of choice for the base and vanilla extract
  • Whizz the ingredients until combined into a 'dough'
  • Press the dough firmly either into 12 cupcake cases placed in a muffin tray, or straight into lightly greased muffin tray holes
  • Set to one side while you make the topping
  • Drain the cashew nuts and wash them well to remove the salty water
  • Place them into a blender (I use an Omniblend V) along with all the other ingredients
  • Blend on high until completely smooth
  • Divide the mixture between the 12 bases and smooth the tops with the back of a wet teaspoon
  • Refrigerate for at least two hours until firm. Alternatively place in the freezer to chill until firm