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Mini Key Lime Pies

Gluten-free, Dairy-free, Egg-free, Soya-free, Refined Sugar-free, SCD, GAPS, Low Carb
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)


  1. 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
  2. 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
  3. Whizz the ingredients until combined into a 'dough'
  4. Press the dough firmly either into 12 cupcake cases placed in a muffin tray, or straight into lightly greased muffin tray holes
  5. Set to one side while you make the topping
  6. Drain the cashew nuts and wash them well to remove the salty water
  7. Place them into a blender (I use an Omniblend V) along with all the other ingredients
  8. Blend on high until completely smooth
  9. Divide the mixture between the 12 bases and smooth the tops with the back of a wet teaspoon
  10. Refrigerate for at least two hours until firm. Alternatively place in the freezer to chill until firm