FROZEN MINI BLUEBERRY KEY LIME PIES

Frozen Mini Blueberry Key Lime Pies image

Unbelievably creamy, refreshing, and possibly even borderline healthy, these vegan tarts are made with cashews, avocado, and loads of lime juice. A pureed blueberry swirl adds even more summery flavor and gorgeous color to boot.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 12

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Ingredients

12 graham crackers
1 tablespoon granulated sugar
3 tablespoons Earth Balance vegan buttery sticks (melted)
1 cup raw cashews (soaked for 6-24 hours**, drained)
1 tablespoon fresh lime zest
3/4 cup fresh lime juice (from about 5 limes, depending on their juiciness)
1 medium ripe avocado (peeled and pitted)
2/3 cup coconut cream (skimmed from the top of a can of full-fat coconut milk; I like Thai Kitchen brand)
1/2 cup to 1 cup light agave nectar (start with 1/2 cup and adjust to taste - I tend to go with a full cup)
3/4 cup fresh blueberries
1/4 cup fresh blueberries
Candied lime peel***

Steps:

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup standard-size muffin tin with paper liners.
Place graham crackers in a gallon-size zip bag and seal. Using a sturdy glass or a rolling pin, crush until they're crumb consistency. Pour into a medium bowl and add the sugar. Stir to combine. Pour in the melted butter. Stir until combined. Add one heaping tablespoonful to each muffin cup. Using your clean fingers or the bottom of a small glass, press the crumbs firmly into the bottom of the cup.
Bake crusts for about 4 minutes, until the crust has hardened a bit. Remove from oven and set aside to cool completely. I'm usually impatient and let them sit on the counter for about 5 minutes then off to the freezer for another 5 minutes to finish cooling.
To the pitcher of a high-speed blender, add cashews, lime zest, lime juice, avocado, coconut cream, and 1/2 cup agave nectar. Puree until completely smooth, 1-2 minutes. Taste and add additional agave nectar until the filling has reached the sweet/tart balance that you prefer.
Remove 1/2 cup of the filling and set aside.
Divide remaining filling among the cups and shake a bit to level them.
Add the 1/2 cup reserved filling back to the blender along with the 3/4 cup blueberries. Puree, scraping the sides if needed, until smooth.
Pour a bit of the blueberry filling on top of each mini pie. Use a toothpick to swirl the blueberry top over the key lime filling.
Transfer to freezer. Freeze for at least 4 hours, or until firm.
To serve, remove tin from freezer and let sit for 10 minutes. Carefully use a butter knife to pry the mini pies out of the tin. Peel off the liner and set on your serving tray or plates. Garnish as desired and serve at once.