How to Make Key Lime Pie Tartlets (Vegan)

Yield: 12 tartlets

Ingredients:

• 1 Cup raw cashews
• 8 graham cracker sheets
• 4 tbsp dairy free butter
• Sugar: 2 tbps spoons and then 1/4 cup sugar
• 4 regular limes
• 3/4 cup full fat coconut milk
• 1/4 cup vegetable oil
• Dairy-free whipped cream to top off

Directions:

1. Preheat oven to 350 F. Line muffin tin with paper liners
2. Prepare crust: Add graham crackers to a plastic bag. Use a rolling pin to crush into fine crumbs
3. Microwave dairy free butter in a small bowl for 30-60 seconds
4. Add graham cracker crumbs and 2 tbsp of sugar to melted butter. Mix thoroughly
5. Bake crusts for 10 minutes. Turn off oven. Take out crusts and let cool
6. Fill a small pot with water. Add cashews and bring to a boil. Remove pot from heat. Cover and let soak for 15 minutes. Drain cashews. Add cashews to a blender
7. Zest 2 limes by grating the brightly colored portion of the skin. Measure 1tbsp of zest. Add to blender
8. Cut limes in half and juice. Measure ½ cup of juice. Add to the blender
9. Add coconut milk, oil, and 1/4 cup of sugar to the blender. Blend on high until smooth and creamy.
10. Evenly distribute the blending filing into the muffin cups
11. Freeze until firm (at least 2 hours). When removing from freezer let them thaw for 10 minutes before serving. Add dairy free whipped cream and enjoy!

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