7-Ingredient Vegan Key Lime Pies

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Mini Vegan Key Lime Pies surrounded by lime halves

While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart. For instance, I discovered where key lime pies originated, what true key limes look and taste like, how sailors used to suck on limes to fend off scurvy, and how to store key limes for year-round use.

Oh, Martha? Is there anything you DON’T know? #teachmeyourways

Fresh limes for making Vegan Key Lime Pies

The thing is, I couldn’t find key limes anywhere in Kansas City! (BOOOO). So I subbed regular limes and you can, too. The only remaining ingredients are:

cashews
agave nectar
coconut milk + oil
graham crackers
vegan butter

That’s it! This is 7-ingredient vegan dessert perfection. And to keep it gluten free, simply sub gluten free cookies OR use a walnut-date crust, such as the one I used for my Simple Vegan Cheesecakes. Next time, I think I’ll go that route to mix things up (plus, it really can’t be beat).

Plate of lime zest for adding to Vegan Key Lime Pies
Soaking cashews in a jar for our homemade Vegan Key Lime Pies recipe

The only real pre-prep you have to do is soak cashews for 4 hours or overnight. The rest takes place in the food processor and blender, starting with the crust.

Graham crackers for making a vegan graham cracker crust

The crust is simply 1 sleeve of graham crackers and 1/4 cup melted vegan butter (I use Earth Balance).

Simply pulse the two together in a food processor and then press into muffin liners (or make a large pie and use a glass pie dish). Then use a small glass or the back of a spoon to press down and get a uniform top. Lastly, bake for 10 minutes to brown.

Using a glass to press down graham cracker crust in muffin tins
Parchment-lined muffin tins filled with Vegan Graham Cracker Crust
Pouring Key Lime Pie filling into muffin tins for mini vegan pies

Once you blend your filling until creamy and smooth it’s onto the crust and then into freezer. These don’t take but a couple hours to set up so the wrappers peel away easily for serving.

Mini Vegan Key Lime Pies on a baby blue background
Chilled Mini Vegan Key Lime Pies resting on a baking sheet
Cutting board full of Vegan Key Lime Pies for a delicious dessert

Oh man, these turned out so good and have me aching for spring. They’re:

Creamy
Tart
Sweet
Cold
Satisfying
Slightly crisp from the graham cracker crust
& A perfect light dessert

Stack of Mini Vegan Key Lime Pies made with graham cracker crust

You can either eat these straight from the freezer, or let them set out for 10-15 minutes to soften, which I preferred. Then they taste like true key lime pie! You’d never guess they were dairy- and egg-free. Enjoy!

Close up shot of a Mini Vegan Key Lime Pie
Top down shot of a Vegan Key Lime Pie topped with lime zest
Stack of gluten-free Vegan Key Lime Pies
Partially eaten Mini Vegan Key Lime Pie on a cutting board

7-Ingredient Vegan Key Lime Pies

7-Ingredient key lime pie bites with a simple graham cracker crust! Perfectly tart, creamy, and so satisfying.
Author Minimalist Baker
Print
Half eaten Mini Vegan Key Lime Pie on a cutting board
4.79 from 112 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 (pies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks

Ingredients

Crust:

  • 1 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers as original recipe is written / GF for gluten-free eaters)*
  • 1/4 cup (4 Tbsp) vegan butter (melted // such as Earth Balance)

Filling:

  • 1 cup raw cashews (soaked for 4-6 hours or overnight, then drained)
  • 3/4 cup light or full-fat coconut milk (well shaken)
  • 1/4 cup coconut oil (melted)
  • 3-4 large limes* juiced (3-4 limes yield ~1/2 cup juice)
  • 1 Tbsp lime zest
  • 1/3 – 1/2 cup agave nectar (depending on preferred sweetness)

Instructions

  • Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners (as original recipe is written // adjust if altering batch size).
  • Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
  • Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  • Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
  • Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
  • Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.

Notes

*You can sub 6-7 key limes in place of 3-4 large limes.
*Loosely adapted from Martha Stewart
*To keep this recipe gluten-free/grain-free, simply sub gluten-free cookies in place of the graham crackers OR use a walnut-date crust.
*Prep/cook time doesn’t include freezing.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 pies Calories: 216 Carbohydrates: 21 g Protein: 2.8 g Fat: 14 g Saturated Fat: 6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 106 mg Fiber: 0.8 g Sugar: 11 g

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  1. Mandy Ross Screven says

    What can I use to substitute for the coconut oil? We eat #wholefoodsplantbaseddiet sugar & oil free. I’ve used unsweetened applesauce to replace in other recipes of yours, would that work in this one?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe! We’re not sure of an oil-free sub for this one. Let us know if you try the applesauce!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathy, You could try subbing vegan butter for the coconut oil. Or you could omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?).

    • Alyssa says

      This looks amazing and I’d like to try it for my boyfriends birthday, any recommendations for crust baking time if using a 9 inch round pan? I’m thinking it may take more like 15-20 mins?
      I’m assuming it doesn’t and they are more for texture, but does the cashew flavor come through at all? I love cashews but he isn’t big on them, but I’m more keen on your recipe than others I’ve been skimming.
      Thanks for any advice!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Alyssa, yes, we’d say increase the bake time. Maybe start with just 5-10 more minutes though and check! The cashew flavor is not noticeable and we find they are the best for texture.

  2. Teresa says

    This pie was amazing. I used swerve instead of the agave to keep the sugar confined to the dates in the crust. Thank you for this delicious recipe. I needed dairy free as my breastfeed baby is sensitive to milk and this worked great.

  3. Cyndi says

    I loved how easy this recipe was and the look and texture were perfect. However, there is a bitter taste that’s different than tart (I used the recommended amount of agave, then more, then more). Next time I make it, I’m going to use just the JUICE of 3-4 limes, rather than blending the entire limes into the filling. In fact I wonder if that’s what the recipe meant to say?

  4. noey says

    wow good! made this as written, except I put it in a loaf pan so i could serve at a b-day party as a “cake” and everyone loved it, even the no-vegans! all that plant based fat makes it so creamy and delicious and gives the mouth feel of a super rich, decadent yet bright and summery tasting treat! thank you!

  5. Nadine says

    I have made this recipe twice with a few modifications in the last couple of weeks and this is what I learned:
    – I used a small springform pan instead of a muffin tin which worked just fine (and it fit in my freezer)
    – It is delicious with either lemon or lime but I actually prefer it with lemon as it reminds me of my favorite ice cream from my child hood (Cornetto Bottermelk)
    – Desodorized coconut oil works great if you prefer a more subtle coconut taste
    – The filling was quite runny but set just fine in the freezer
    – After the pie was fully set, I put individual pieces in the fridge to thaw and they held up perfectly

    In summary: Thank you for this wonderful and versatile recipe! I think I will make it again this weekend and add some strawberries. 😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience and modifications, Nadine! We’re so glad you enjoy them!

  6. Lisa Marriott says

    Just made them for the 2nd time (the first didn’t last a week). I shared with a friend who had this to say: OMG!!! This is so good. You could win a prize for these cakes. Ate it unfrozen but still cold.

    I think definitely better defrosted (as I tried them both ways) works perfect with Maple Syrup and I used only 1/3 cup – totally sweet enough. Made with light coconut milk the first time and it was great. Using full fat this time as it is what I have in the house. Thank you and I am sure these will be a go too for me for a long time!

  7. Sandrine Messier says

    This recipe is fantastic! It’s so easy to make, pretty quick (once the cashew is soaked) and taste incredible. vegan or not, it will be appreciated by everyone! I’m sure will be making these again, like in a few days!

  8. Valhallalily says

    I make this perfect recipe often and it just gets better and better! I always use the date and walnut crust and everyone I share with loves it :) I’ve tried different coconut milk, and usually the issue I have is what coconut milk is available at the store at the time. Of the few I’ve tried, the one I’ve had the most success with is Native Forest. The pies are creamier. Though my goal is to keep the nutrition high and cals low, when I added a little more agave, it seemed super delish. Love love love this recipe! Thank You for sharing :)

  9. Savannah says

    Do you want the coconut milk to separate so you can only use the stuff at the top and not the water or do you want to make sure that the cream is well mixed in with the water?
    Im going to try and make this today!

  10. Kerri says

    These were amazing! I have always had trouble with cashew-based things being chunky, because I don’t have the best blender. But I tried Mylk Grade cashews and they worked perfectly!

    My cupcake liners were pretty thin, and the coconut oil from the crust baked through and then stuck to the pan when I froze them- dunking the pan in warm water for a little helped get them out.

    I also made a chocolate-crust raspberry-filling version, which was so good!

  11. LA Tracy says

    I didn’t have limes, so I used a combo of blood oranges/lemons and it was scrumptious! I also used 1/2 of the sugar–I used maple syrup, instead of the suggested agave nectar. I also didn’t have raw cashews nor time to soak, so I used roasted/unsalted and brought the cashews to a boil and then turned off the stove and let the cashews soak in the hot water for 15 minutes or so. Even with all these substitutions, it turned out so good. Thank you!!

  12. Charlotte says

    I made this with Digestive biscuits instead of Graham Crackers as they are hard to find in UK. Came out amazingly. Added a few more cashews than recipie suggested as needed slightly thicker filling.
    Had amazing feedback from family!
    Thanks for the recipe, will be definitely making again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it! Thanks so much for sharing, Charlotte! xo

  13. Lina says

    Love this recipe! Made it a few months ago and had a craving for it today so getting my ingredients ready 😍key lime pie was my fave thing ever and I thought I’d never find a good replacement when I went dairy and egg free—until I made this! Thanks you!!

  14. YB says

    Hi!
    Recipe tastes amazing but we just had an issue with the Graham cracker crust crumbling easily after freezing. Any suggestions on fixing that? It’s just not holding together we’ll. The filling is amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We would suggest adding more oil/butter to the crust next time. Hope that helps!

  15. Nicole says

    This was yummy, but definitely best when fresh like it says – the pieces after the first day aren’t as good texture-wise and take quite a bit of time to thaw to a good consistency.

  16. Kimberly says

    I made these today. Substituted honey instead of agave. Also, I added extra cashews to make it thicker. Very good and super satisfying dessert. Thank you!

  17. Molly says

    So glad I made these! I used bottled key lime juice. The best! Haven’t had key lime pie/ cheesecake in a while. Great recipe!!

  18. Ariana D. says

    My boyfriend bought too many limes, so I wanted to give these babies a try! I couldn’t find “traditional” graham crackers at my store, so I used honey teddy grahams instead. I also mistakenly bought mini cupcake liners…so I oiled the cupcake pan before adding anything. Everything turned out SO good despite my substitutions! I used maple syrup since I didn’t have any agave. I was slightly worried it would taste too much like maple, but you can’t even tell! Thank you so much!!

  19. Pia says

    I was really looking forward to making this, but sadly did not turn out as expected. The base is great, and very tasty. Sadly the filling is very crumbly rather than soft, so not sure what went wrong :-(
    Might give it another try, but probably will go back to your other amazing recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that was your experience, Pia! It sounds like there wasn’t enough liquid? Did you make any modifications?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could try adding the filling back to the blender and add more cashews. Did you make any modifications? And did you use the US customary or metric measurements? We want to make sure there are no errors in the recipe.

      • Selina says

        Unfortunately, the filling was super runny. I’m from Germany so I used the metric measurements, there may be an inaccuracy there. Gonna try to save it with some agar agar now and see how it turns out.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear that, Selina! We double checked the metrics on the filling and they seem to be accurate. Did you measure out the amount of lime juice or just use 3-4 limes?

          • Selina Hardt says

            I just used 4 limes without measuring, so maybe that was the issue. I ended up just blending more cashews into the mixture until it was creamier and the pies turned out great!

  20. Lorna says

    This recipe sounds scrumptious! But I don’t have agave nectar. Do you have any ideas for a substitute? Thanks!

  21. Pei Nagy says

    Can I substitute agave syrup with regular syrup? It is hard to find Agave or Maple syrup in Thailand. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pei, we’re not sure what you mean by regular syrup? Corn syrup? We haven’t tried it, but it might work. Let us know if you do some experimenting!

  22. Ali says

    Hi, I was wondering if you want to make this in a pie dish instead of cups will this same recipe work?

    Thank you!

    Ali

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ali, we think it would work to add it to a traditional 9-inch pie pan. Let us know if you try it!

  23. Melissa says

    Hello!

    I am looking to make these key lime pies today. I had a quick question- for the coconut milk do you use the one in a can or a carton. I feel like the can has a higher fat content. And wasn’t sure when you specified shaking it well that the fat separates from the milk and that’s why you have to shake it well so it mixes together.

  24. Jitka says

    I made these using 6 limes and more zest with 1/3 cup agave for extra punch of flavor. The second time around, I also mixed a cup of whipped up bean water in the filling. It made the density lighter and expanded the filling amount a little. Great recipe! It’s a hit in our household, and so quick and easy to make!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jitka. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Michael says

    I mixed and matched a bit, using his filling recipe and your date-walnut crust recipe. It worked like a charm and it is delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Michael. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Trish says

    Recipe is a keeper? I made in silicon muffin tray so they easily popped out and no wrappers required. I subbed digestives for Graham crackers and only used 60ml maple syrup. They came out lovely and tangy, thanks so much for the recipe.

  27. Angie says

    I made this in a nine-inch glass pie plate and it was fabulous. I simply pressed the graham cracker mixture into the bottom of the plate and baked for about 13 minutes before adding the filling. I used coconut cream and 1/3 cup agave. After freezing for about 3 hours I left it on the counter for 15 minutes before slicing. It was a hit! All in all a yummy, fresh, creamy lime dessert. Thank you!

  28. Karen Diaz says

    I’m planning to make these tomorrow. Whole Foods has a Raw Agave Nectar and a Light Agave Nectar. Which should I use? Thanks!

  29. Gerard Bonner says

    So I have tried to make a key lime pie without dairy, but bakeing it using sweetened condensed coconut milk, any thoughts or suggestions?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’ve never used sweetened condensed coconut milk. But if you give it a try let us know how it goes!

  30. Anna Murray says

    Does the pie taste at all of coconut? I’m0 hoping for a sinply lime flavour so hoping not. Or is there any other milk I can sub the coconut for?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, it will have a slight coconut taste made the way the recipe is written. You could try omitting the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). And sub rice, cashew, or hemp milk for the coconut. Hope that helps!

  31. Bailey says

    These were very tasty, especially the crust (who doesn’t love Graham crackers!) It’s like a lime flavored cheesecake…which is sort of the definition of key lime pie I guess. I just wish these would stay solid at room temp without being freezing. They’re almost too cold to eat, like ice cream, or they’re still very cold but melty at room temp for 20 minutes. Good flavor but wish it were more of a key lime pie/cheesecake texture. I used full day coconut milk too hoping they would shape up better

  32. Sarah says

    So simple yet so delicious! I used 1/3 cup palm sugar syrup instead of agave since I didn’t have any and it still tasted great and was perfectly balanced for tartness and sweetness. Even the kids (aged 7, 10 & 12) loved them! I’ll definitely make these again.

  33. Avni Levy says

    These turned out great, even with light coconut milk :) I ran out of agave so I used 1/4 cup maple syrup plus a couple of tablespoons of agave. Even my fussy husband liked them. Thanks for the recipe!

  34. Laurie says

    I made these today for tonight’s dinner and I will be making them again and again! Instead of the graham cracker crust, I made a walnut and date crust (borrowed from the match cheesecake recipe.) It was all soooooo good! I added a smidge more lime juice and put some more lime zest on each one (which, BTW, I did in ramekins.) Everyone loved dessert but none more than I. THANK YOU DANA!

  35. Jessica says

    I’ve made these before and loved them. Fast forward to the present: my son has a cashew/pistachio allergy. Have you experimented with other nuts or ingredients in place of cashews? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t! But if you try anything else let us know how it goes. I’m wondering if macadamia nuts mixed with hemp seeds might work? You could also try firm silken tofu if he can do soy!

    • Morgan says

      I’ve used sweetened condensed coconut milk in place of cashews.

      1 12oz can sweetened condensed coconut milk
      Keylime juice
      Keylime zest

  36. Ali Margo says

    This is an easy, refreshing, light dessert that’s easy to make and great for entertaining because the mini-pies are so much fun for guests to eat and the kids loved it too. I love that it’s so healthy, and pretty with the lime zest for color. I made these twice and the second time I didn’t have any graham crackers, so I used my son’s honey nut o’s cereal and added some cinnamon. I also used coconut oil instead of vegan butter and really liked the way it turned out. A new family favorite!

  37. Zainab says

    Hi! Loved loved loved the taste. I had a hard time getting them to fully harden (even froze overnight). Would it be better to use the top of the coconut can (not shaken) or sub for coconut cream to get the key lime part to harden better?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zainab, coconut milk brands tend to vary in their fat content, so it sounds like maybe the brand you used was on the lower fat end. You could definitely try coconut cream next time or a different brand of coconut milk. Let us know how it goes!

  38. Chris says

    I’m not a vegan but this recipe does pique my interest I may have to try this one and see how it turns out if I don’t like it may be my sister-in-law will

  39. Avi says

    What can I substitute for agave nectar? I am diabetic and try to avoid agave and similar ingredients !! Key lime pie is my favorite dessert and I make adjustments when I can. Could you help me our on this one!! I would greatly appreciate your help!! Avi in Ashqelon,Israel

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Avi, we haven’t tried other sweeteners in this recipe and can’t guarantee they would work. Stevia might work, but will yield a different taste and may require modifying the amount of liquid ingredients. Let us know if you do some experimenting!

    • Ericka D says

      DANA GIRL, this was nothing short of amazing. I’m going to keep thus short. My husband LOVED IT. My children LOVED it. I used coconut cream that’s all I had and I used agave and a little coconut sugar (because I ran out of agave during this bloody quarantine), nevertheless it turned out pretty dang good. We love all the recipes from your site that we have tried! My husband is weird about vegan so I have to kind of sneak it in on him. Thanks for the recipe and next time I will make sure I have evert single ingredient! Be safe and keep the recipes coming!

  40. Sophia says

    ABSOLUTELY LOVED IT! It was so delicious and very light and refreshing. Would definitely make again with lemons next time for another fun flavor. Maybe adding cinnamon to crust and pumpkin purée could make pumpkin pie??? Presentation isn’t the most beautiful but it is so worth it!

  41. Mary says

    I have made this recipe over 10x and it’s always so delicious, tastes rich without milk! I follow the recipe for the lime cashew filling, but make a gluten free date nut crust in a one layer 8×8 pan. I have varied the crust to include oat date nuts and think most any fav crust would work as the filling is the star! Thank you so much for sharing this recipe!

  42. Jessica says

    Just updating my question about making this in a springform pan. I did it and it was delicious! The crust did not work for me and I ended up using a gluten-free oatmeal, pecan crust recipe I had which worked really well with this. It was delicious and perfect for a hot summer day dessert. Highly recommend!

  43. Jacq Moor says

    Made this for Mother’s Day and it was such a HIT- even with all the “normal” eaters haha! Considering this family is one giant picky-eater, this was a massive success. Next time I’ll have to make it gluten-free :)

  44. Jessica says

    Hey- I just had a quick question.
    Could I make this as a pie in a springform pan with the recipe as-is, or would I have to adjust the recipe?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, we haven’t tried it, but we think that would work! Let us know if you give it a try!

    • Tammy says

      Did anyone try this in a spring foam pan to make an actual full size pie? I was going to make one for the 4th using this recipe but want to make sure it turns out (or I wasted time and money.)

  45. Shannon says

    This is absolutely delicious. You’d never know you were eating cashews. My husband loves key lime pie and I decided to make it for him BUT not tell him it was VEGAN! I served it to him and he said it was delicious and he loved it. Then I told him……he said “no way this is cashews!” I used key limes but I used about 15 of them to get 1/2 cup. I’d make this again and again and again! DELICIOUS ?!

  46. Ashley M Cooper says

    Hey! I am making my mom this special dessert for mother’s day and I was just wondering if I make them tonight and we have them tomorrow would that be okay?

  47. joe says

    great recipe, but the image files on this page are crashing my browser. any way to shrink the file size without losing resolution?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Our resolution is actually pretty low. So perhaps try restarting your browser and making sure it’s updated.

  48. Kate says

    Thanks so much sharing this! Going to make it for my sister’s bday/ mother’s day! Can I use a spring form instead of making minis ? Should I then double the recipe?

    Thanks again!

  49. Chrissy says

    Made this for Easter/Passover and it was a hit! I made one large pie instead of mini pies and didn’t change a thing. All were shocked it was vegan! Thanks :)

  50. Amanda says

    These are awesome, I’ve made them for two separate occasions and they are great!

    I added maybe like 75% of the recommended agave and at least 2-3 times the lime zest because I like tangy.

    These are really fun little treats for dinner parties!

  51. Lori says

    Mouthwatering! I’ve been trying to eliminate dairy out of my diet and came across this recipe while browsing the world wide web in search of tasty vegan recipes. I couldn’t believe how delicious these mini pies turned out. Will be making more ASAP!

  52. Kelly S. says

    This recipe was stupid simple an so delish! I have a question regarding the cashews. My filling was a bit grainy. Do you think it’s because I didn’t soak them overnight? I just let it sit in pre-boiled water for 20 minutes. Other than the grainy texture, I loooooved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, that could definitely be the case! Another idea would be that it did not get blended long enough or the blender was not powerful enough. Hope that helps!

  53. Laurel says

    I want to make these, but was just curious if these “pies” were mini-cup cakes or regular size? They look small in the photo.
    And does the recipe yield 12?

  54. Candice Crawford says

    I made this!! Everyone loved it. I hand crushed the graham crackers because I don’t have a food processor. After I did it the hard way, my mother & grandma, in unison, pointed out I could have used a rolling pin to crush the graham crackers. Mother knows best! I was making these for her birthday and she absolutely loved them. She had requested a key lime pie and said “Oh, but you can’t eat that.” I replied, “I’m a vegan baking magician!” Lucky for me, this recipe lived up to my promises!
    My pies were a little lopsided because I didn’t use a baking pan. So they weren’t visually perfect but still tasted heavenly!

  55. Natasha says

    I made these last year for xmas desert, I am making again this year, they are amazing, this year i might try in as a pie instead of individual serves

  56. Jennifer Matoske says

    This looks yummy. Glad it can be made in a 9 inch crust since I already have one. Keylime juice can be found bottled in most major grocery store chains. I’ve used it for years in Keylime pies and it taste perfect!

  57. Ale says

    Hi! it sounds/looks delicious, can’t wait to make it and eat it! one question: do you think I could use coconut condensed milk instead of coconut milk? thanx!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ale! While I think that could work, we haven’t tried it and can’t say for sure. If you experiment with it, report back on how it goes!

  58. Katy says

    Hi, these look lovely and delicious. Will they melt, like into a messy puddle, if left out on the table at room temperature for an hour or so? I wanted to include them in a dessert bar spread but didn’t know if they needed to be kept cold unless immediately planning on eating!
    Thanks!

  59. Liz Herbes says

    I made this tonight as a pie for guest. Absolutely delicious! Everyone loved it! I only made these slight modification: I used 3 tablespoons of coconut oil instead of 4 (a quarter cup), used lite coconut milk and 1/3 cup of sugar instead of the agave. This is a keeper! The texture was amazing ( I used my Vitamix). Thanks, Dana, for another great recipe!

  60. kennedy walker says

    Does the key lime filling stay set when it thaws? I am looking to use this as a macaron filling – but it will have to stay set at room temp. Thank you for such amazing recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kennedy! The filling in this recipe thaws when left out at room temperature so I probably wouldn’t recommend it for that.. This recipe might interest you though? Good luck!

  61. Amanda says

    I made these for the first time tonight and the flavor is amazing! My only question would be with the texture. It’s my first time using cashews for anything. When using my Ninja, the texture seemed slightly gritty still. Would it work to put the mixture through a very fine strainer first or would that mess up how it sets up? They are in the freezer still, so the texture may improve after they are fully frozen-I will eat them anyway because they are delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda! We are sorry that you didn’t achieve a creamy texture using your Ninja. I am not sure running the mixture through a strainer would work, but if you give it a try, report back! Might I recommend this filling next time? It’s become my go-to and is much creamier!

  62. Elizabeth says

    I want to pre-make these for a party. If I put them in the fridge the day before to defrost, then set them on the party table day of, will they melt or hold their own? I don’t want to serve them frozen. My experience making vegan cheesecakes has been that they don’t lose their shape when defrosted, but I need to check here, so I don’t run into disaster!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth! We recommend taking them out 10-15 minutes to thaw before serving to ensure they keep their shape, but you should be okay to take them out a bit before that. Let us know how it goes!

      • Elizabeth says

        Thanks. So, if I put them out and leave them out for, say, an hour or two, (it’s a very large party, and people will come and go for desserts), they might lose their shape and fall apart?

  63. Karen says

    I didn’t have vegan graham crackers so I subbed your oat-almond crust and it did the trick!
    I also subbed in maple syrup and it didn’t do any harm, as far as I can tell.
    I took these to a party and they were able to sit out for a while, and even sit in the fridge for a bit (hours, even!) without losing their shape.
    My only complaint is that I didn’t taste and get the filling perfectly tasty before I froze them–I was in a rush–and I think it could have had more lime juice and more maple syrup than recommended in the recipe. They were a tad bland for my tastes.

  64. Carolyn says

    Made these according to recipe. One sub was a different type of cookie/biscuit since graham crackers are next to impossible or too expensive in the UK. Loved the crust and flavor of the filling, sweet and tart/limey. The texture is just not doing it for me, it reminds me a bit of slightly melted freezer burned ice cream, and they do melt really quickly once taken out of the freezer. I love the idea of an individual key lime dessert, but don’t think I would use this filling again.

  65. MadeThese says

    These are so so so delicious! We made these last year and they were a family staple for the whole summer! We had lost this recipe and I’ve just sifted through the whole internet to come back to this particular one. Well done!!

    PS can we use regular milk instead of coconut if we aren’t vegan? Would that alter the taste?

  66. Kim says

    I am 1st excites to hear you are in kc! Me too.
    2nd….new to cooking gf and vegan. When I soak cashews do I have to allow them to dry? Or just drain and blend? Thanks.

  67. Lucy McNellis says

    I have been eating gluten and dairy free for a long time (decades) and have been craving key lime pie.
    So, I made these key lime pie bites ~ the flavor is fantastic! for the crust I did the alternate walnut-date crust which is the bomb!! SO GOOD!! But the consistency of the filling is a bit odd. ? wondering what one could do to make it creamier? I used a food processor rather than a blender because i didn’t think a blender would work as well, but perhaps i should use both.? Would coconut cream be better than coconut milk?
    any thoughts? Next I’ll try the lime pie bars which sound delicious too!
    Thank you @ Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lucy! I would try with a blender next time to achieve a creamy texture. Additionally, you coconut cream should work (though we haven’t tried it!)

  68. Hurley says

    This recipe couldn’t have been more disappointing. Don’t even bother attempting if you don’t have a Vitamix and a juicer. My Ninja blender yielded the yuckiest grainy filling.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are sorry to hear you didn’t have success using your Ninja blender, Hurley. Better luck with the next recipe!

  69. Andee says

    I made these for my family last night. They’re so pretty and the flavor was wonderful. But the consistency of the filling was too ice- cream like; melty when picked up. For some of us they (having to serve it quite cold for the bites to keep their shape) caused teeth pain.

    I used full fat coconut milk, light agave (1/3 cup was more than enough sweetness), and refined coconut oil. I put it all through my smoothie blender which turned out to be the perfect machine for it.

    I want to find a way that I might “thicken” the filling so I may be able to serve them “cool” vs. “cold.” But I’m not sure what to use so that the flavor is not affected or the creaminess. Any suggestions?

  70. Liz says

    I’ve made these a few times before as the recipe, and it’s truly one of my (and friends, and family) favorites. Just made a batch with meyer lemons instead of key limes, the walnut date crust, and a dash of maple syrup in place of agave. Delicious! Thank you so much<3

  71. Bridget says

    This might be the best dessert I’ve ever made. Key lime pie is my favorite dessert and since going vegan I’ve been wary of trying to make a vegan version because I was afraid it couldn’t come close to the real thing. But this IS key lime pie! I thought it would have a coconut flavor but I couldn’t task the coconut at all. I ended up making this as a whole pie instead of the minis. I brought it over to a friend’s house where I was the only vegan and everyone loved it. It was gone so fast. I can’t wait to make this again!

  72. Misty says

    Hello!!! I was just wondering if the coconut oil you use is refined or unrefined before I attempt these little beauties on Monday ?! THANK YOU♥️

  73. Tom says

    Hoiidays are a fun time to try some new things so I searched for a vegan key lime pie recipe. If we search and MB has a recipe that gets tried first in our house. Made this today and it’s fabulous. I’m “famous” in my family for traditional key lime pies so this was a big find for my wife and I on our plant based eating journey.

    I made it as a whole pie with some sliced strawberries on top. Delicious

    Your recipes are consistently well conceived and tasty. We thank you for all you do.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We are so glad to hear this, Tom! Thanks for sharing the love + we are glad it was a holiday favorite!

  74. TAsh says

    OMG I just made these for Xmas day (tomorrow) & I don’t think they are going to last, They are AMAZING!!!! I cant wait to share them with my non vegan family!
    I absolutely love all of your recipes, you are my go to blog for Vegan recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather! You could try macadamia nuts! Or I would omit the cashews and instead use 2 cans of full fat coconut milk to compensate for creaminess. Play with it from there to get the right consistency/sweetness. Hope that helps!

  75. Flo E. says

    Made these for my boyfriend as key lime is his favorite but he is not yet vegan. He LOVED them and requested that I make him a pie that he didn’t hv to share, smh. Lol. Thts what I’ll be doing today. It was his bday request but he was sick and wouldn’t have been able to eat it. Thumbs waaay up! Thx for ths simple recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allie! You could try subbing vegan butter for the coconut oil. Or you could omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). And sub rice or hemp milk for the coconut.

  76. Laura says

    Hi Dana, Can I sub maple syrup for the honey and use olive oil instead of coconut oil (similar to some of your other cheesecake recipes)? Can’t wait to make, thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! Did you mean in place of the agave nectar? In that case yes you can. You can substitute a small amount of Extra Virgin Olive Oil instead of the coconut oil!

  77. Just Friends Bakery says

    For Gluten-Free bakers:

    I substituted Pamela’s mini ginger crisps for the graham. One box yielded a scant 1.5 cups cookie ‘dust’. My suggestion would be to reduce the melted butter to 2T, maybe 3T max. 4T results in a grease layer on the cookie crust. It’s almost like its being fried in its own fat rather than baked. I baked it in a 9″ springform for 15 minutes to try and drive out as much moisture as possible. Then I sprinkled a fine layer of rice flour to help absorbed even more of the grease-slick. I’m keeping my fingers crossed for the crust, but overall excited to try the finished product.

  78. Lisa says

    Hi! Just to clarify, are these meant to fill 12 regular-sized cupcakes, or are they mini? I see it says regular-sized muffin tin in the recipe, but there’s mention of mini-sized in the comments. Thanks!

  79. Lori says

    I just made these for a BBQ I am having tomorrow. I had to try one to make sure they tasted alright. The taste was spectacular. Tart, sweet, creamy. I am just concerned that after I take them out to thaw tomorrow they will get all runny. I certainly hope not. When I tried one it was more like a frozen pie bite. Thanks for the recipe. It was fun to make!

  80. Jessica says

    These look delicious! Are we supposed to use canned coconut milk or coconut milk beverage from a carton? Thanks!

  81. Keylimey says

    6-7 key limes makes barely 1/4 of a cup. I gave up on this recipe after juicing 16 tiny, stinging limes and seeing that the crust burned on the edges and was still soggy in the centers. I’m willing to bet that the rest of the process would have been just as infuriating. I’ve never left a comment on a recipe before, much less an angry one, but I hate this recipe and right now I hate whoever wrote it.

  82. Emily Fewel says

    I used coconut cream in place of the coconut milk and oil and also honey instead of agave (that’s what I had on hand) and they turned out awesome! Such a light, yummy summer dessert. Thank you for sharing!

  83. Cherie Ticknor says

    The filling ingredient of 3-4 limes doesn’t state what to do with the limes. In parenthesis i see you have 1 Tbsp zest, 1/2 cup juice. Is this what we use in the filling or do we peel the limes and add the whole lime to the filling mixture? Confusing.

  84. Niki says

    I made these yesterday using mandarins that were on the verge of going bad instead of limes. I added a couple teaspoons of vanilla to get a “creamsicle” type flavor. So delicious! Can’t wait to try lime and lemon versions. I may also be concocting a mint chocolate chip version in my head :)

    • Christina says

      I just made this recipe in a 7″ springform pan, and thought it was the perfect amount for a full pie! It was just the right depth, about 1/2″ of crust, and 2″+ of filling on top.

  85. Sam Olsen says

    best key lime pie I’ve ever made! I didn’t have any cashews so I left them out. And I used honey the same amount instead of agave nectar. I also took granola and blended it up and use that with butter for a crust. It turned out fantastic!

  86. Tania Di Nardo says

    I made these for my mom for Mother’s Day. She loves key lime pie and said this was the best she’s had. I opted to make one large pie rather than the individual portions. I used an 8.5″ springform pan and it came out perfectly!

  87. Linda York says

    Hi, It’s me again. I’m still making these little gems of deliciousness but this time I tried it with lemons. And guess what? AWESOME!!! Thanks again!

  88. Kate says

    Hi! I was wondering what purpose the coconut oil serves in the filling, and if I can make the recipe without it

  89. Missy says

    I really liked the flavor and they were super easy to make, but I’m wondering if I did something wrong. They set up really well, but when I set them out for 15 minutes they got soggy on the outside and stayed frozen in the middle. I’d consider them more of a frozen key lime treat than an actual pie. I was really hoping for that creamy pie texture and got a fancy ice cream bar. They taste good, though!

  90. Marissa says

    I’m making this now! They sound easy, awesome, and I LOVE key lime pie. However, if your graham crackers have honey in them, then they’re not vegan. The brand I found in my grocery store has honey. Fine for me, but many vegans don’t eat honey.

    My question is whether they will remain solid at room temp or if they have to be frozen/cold.

  91. Julie says

    AMAZING!!!! I’ve tried other vegan lime pie recipes over the years and could never get it to turn out right. So when I tasted these, I about fell over in surprise at how yummy and flavorfully balanced they are! I used 1/4 cup honey instead of agave syrup, because that’s what I had in my cabinet. I love the lime kick. Gonna make a triple batch next time, because I eat these too fast.

  92. Tara says

    I made these a while back and they were SO delicious! I mean, words can’t even describe how heavenly they were. I’m planning to make them again next week, but could you suggest a substitute for the agave? Would maple syrup work or do you think the maple flavor would overpower?
    Thanks for all your amazing recipes!

  93. Linda York says

    This is a seriously freakin’ DELICIOUS recipe and my husband thanks you for it!!! LOL And I thank you too!!

  94. Brittany says

    Made these for the first time and they’re delicious!!!!!!! Thank you!! Question though, these little bits must be kept in the freezer or can they be kept in the fridge after the initial freezing??

    Thanks again!

  95. Sarah says

    Hey there, I’ve tried quite a few of your recipes and LOVE them but have had quite a bit of trouble with this one. My mixture seemed to curddel very quickly when I blitzed it and no amount of blitzing made it better, should I have mixed everything before adding the lime juice maybe? Rather than all at the same time. Gutted these have gone wrong they look so good! Any help very greatufly received!!! Thanks

  96. Kas says

    Also, I didn’t have time to soak the cashews overnight. Soaked it in hot water for almost an hour or so. Worked just fine! ;)

  97. Kas says

    Glad I found this. Sooooo good! Didn’t have agave, subbed it with light maple syrup. Worked great. Thanks for the recipe!

  98. Claire says

    Looks so Yummy!
    My daughters have several allergies and one major one being peanuts and all tree nuts.

    Just wondering if you would recommend a nut free option?

    Many Thanks,
    Claire

  99. Shareen says

    Hi. I just tried making these. I tried using a food processor instead of a blender and the filling never got creamy. Had chunks. Was it the device I used? Or could it have curdled? Lol. I’m freezing them now. Lumps and all.

    • Christina says

      I had the same issue using a food processor instead of a blender, despite processing for almost 10 mins total, they had a slightly grainy texture.

      Also, I didn’t entirely melt the coconut oil, and I think it being partially solidified made the texture a bit off. Will definitely try blending next time!

  100. Vashira says

    I really love this recipe. I’ve made it over 6 times already. I was wondering if boiling the cashews would have the same affect ask soaking overnight. I watch a TV show where a guy made vegan alfredo sauce and he boiled the cashews to soften them. I’ll try it out sometime and let people know about my findings (Unless someone has already used this method and can tell me how it turned out).

  101. Ryan says

    These were awesome! I am a huge fan of citrus flavors in general, and key lime pie is one of my favorite desserts, so I may be a little biased. A cousin tried one and found them too tart for her liking; so I might have to practice balancing out the sweetness before setting them to chill.
    These mini pies were easy to make, and I’ll definitely be making them again. I learned a few things from my first attempt that may help others out:

    -I live in Maryland, and was very surprised to find a bag of actual key limes in my grocery store in the middle of winter, so I thought I’d try them out. They’re tiny compared to typical limes, so be prepared to spend a bit more time juicing them. I also found that I was not able to get much zest from my key limes, so I’m not sure if that’s typical. I think I’ll try regular limes on my next batch to see how it turns out.

    -I forgot to soak the cashews overnight, so my wife suggested boiling them for half an hour before processing. They seemed to work just fine, but I’m open to comments or suggestions if boiling the cashews is not recommended.

    -If you have a lid you can use for your cupcake tin, I’d suggest using that instead of cling wrap to cover the pies. I always fumble cling wrap to begin with, so I’m sure most of the problem was on my end. As I was trying to cover the tin, sections of the wrap would sag and land in the pie filling. I’d have to lift the wrap and try to stretch it tighter to keep this from happening. After the 3rd time, I gave up and left them uncovered. Maybe a lid for a 13×9 casserole dish would be sufficient.

    -We ate some of these the same day I made them, so they were not in the freezer for a super long period of time. As a result, the thaw time was very short – 10 minutes before the filling started to get really soft and runny again. Others sat in the freezer for a couple days before consumption, and the filling got very hard and ice cream-like. The thaw time for those was more like 30 minutes, and even the center was still a little stiff after that amount of time. So plan your thaw time accordingly!

  102. Mad says

    Do you think using sweetened condensed coconut milk would work instead of coconut milk, oil, and sweetener? I’ve got a lot of the stuff and am trying to find uses for it.

  103. Sara says

    Hello! These looks delicious, I’m excited to try them!
    Also, I’m wondering if you would mind if I used your photograph of the graham crackers for a Halloween costume. Long story, but I need a picture of a graham cracker and I don’t have any and hate to go buy a box to take one picture. :) Thanks!

  104. Geke says

    I want to make 1 pie out of it, how big should my pie tin be? :)
    I wanted to make key lime pie in forever, but I just don’t know which recipe to follow. Think I’m going for this one with my own crust ;)
    Oh and where I live we only have normal limes.. is that bad for the taste of the pie or..?

    Thanks!

  105. Chelsea says

    I am seriously impressed with this recipe. I followed it to a T, and it came out amazing. I cannot believe it is vegan!!

  106. Helaine says

    I made this for some friends the other night who are the farthest from vegan you can be and picky eaters on top of that. They loved this and so did I! I added more lime than the recipe called for to give it a bit more tartness and made one tart rather than individuals but other than that I followed the recipe. Thank you for sharing, I will definitely make this again.

  107. Chloe says

    I tried this recipe and i was very skeptical, i thought it would taste weird and like cashews… but it turned out to be one of the best key limes pie I ever had ! I decided to make one pie, not several small ones, and it worked out fine. Thank you for this amazing recipe that I will obviously make again:)

  108. chris brzezicki says

    Careful that you choose Graham Crackers WITHOUT HONEY. Most have honey and milk powders like whey. Oddly enough Honey Maid original grahams are vegan. They’re my go-to.

  109. Kate says

    Great recipe, I made it for mothers day brunch. I doubled the recipe and and made one large tart and a half tray of mini muffin size.

  110. Matilde says

    I’ve got a suggestion! Try these with oreo crust instead of crackers… I promise you won’t regret it ;)

  111. Barry says

    My name is Barry – and I want advice on a better substitution for the coconut + cashew.
    I was just in the Florida Keys for my 59th + my wife’s 56th B’days – in the last 7 days.
    Key lime pie, just love it, but it’s so risky.
    I keep KOSHER. I’m LACTOSE intolerant, + I’m an O+ Blood type.
    Between the “Eat right for your blood type “diet + Haylie Pomroys “Fast Metabolism” – I’ve eliminated – yeast,flour,wheat,white + brown sugar, potato’s,pasta, certain vegees + fruits, pork-obviously, + shell fish, peanuts, including peanut butter and CASHEWS, + COCONUT !
    Last year 2015 – Oct/Nov/Dec + 2 1st 2 weeks of Jan – I lost 15 # on the Blood type.
    This year,2016, Feb /Mar I lost an add’tl 7 # from the Fast Metabolism diet.
    I’ve dropped from a 34 to a 32 waist. And I’ve donated all of my entire old wardrobe.
    And I’m still going strong. My goal – by the end of July – be a 29 1/2″ waist.
    And be roughly 130 # // last year I weighed 168. // And I’m 59 years young.
    Can somebody please make a recommendation for substituting the cashews + coconut? I’d love to make a key lime pie…..and eat it too , w/out the fuss.

  112. Ana says

    Hi Dana, this looks very interesting. Im just wondering if I can quick soak yhe cashews instead, like the one in raw cheesecake recipe? Thanks! :) ana

  113. Pixel says

    This is a fantastic recipe. Even people who can eat dairy and love normal cheesecake thought it was wonderful. I’ve made it with lime and with lemon. It probably needs the sharpness of citrus to cut the richness but I’m going to try other variations too!

  114. Christina Garcia says

    What if I wanted to baked it as a whole pie for a party? What would you suggest for cooking times? Thanks

  115. Morgan says

    When I made this, the filling mixture seemed like it was curdled? I couldn’t get it to be smooth and creamy looking. The taste is great, but the texture is horrible. Do you know what I could do to keep the curdling from happening (granted, my food processor is probably on its last legs)?

    Maybe the coconut milk should be the boxed/drinking kind, and not the canned kind?

    Thanks!

  116. Kristaa says

    So so good!! I made these for a dinner party last night and it was such a success! I used 1/3 cup maple syrup and more lime zest. Defiantly making them again!!!

  117. Stacey says

    Is there anything I can use instead of vegan butter? I am currently in the outback in Australia and do not have access to earth Balance.

  118. Mila says

    Where I live they don’t sell graham crackers, so do you know about how much/many cookies I should use? As the sleeve sizes might be different. Thanks

  119. Maddie says

    This tastes amazing. It’s creamy and melts in your mouth. Taste just like a key lime pie. But instead of using vegan butter for the crust, I used coconut oil. In addition, instead of squeezing all the limes, I used a bottle of lime juice and just used the zest from 1 lime.

  120. jamnjulz says

    Wow! These are absolutely delicious! I thought I had all the ingredients when I started, but my little stinkers ate all the graham crackers. I improvised with a pecan/walnut crust made with coconut oil and organic sugar. My family really enjoyed….thank you!

  121. Kasey says

    These look perfect for my vegan grandparents!
    However I’m wondering how much the taste of coconut comes through.
    Would these still be delicious for someone who isn’t a coconut fan?

    Thank you so much!

  122. Susanna says

    Hi Dana,
    thanks a lot for the lovely recipe. Will try to make these for a dinner party tomrorrow. Do you think the recipe also works as a “pie”, meaning in a big pie dish or would I have to change something?

    Greetings from Finland :)

  123. Shawna Bay says

    These were really delicious!! I also wanted to let others know that there was no coconut flavor detected at all. I wondered about that and didn’t read anything with reference to it either way. Thank you!! This was my first recipe off your site and I can’t wait to try more!!

  124. Katie says

    I loved this! SO easy and perfect! If you follow the recipe exactly they will be amazing – I honestly think anyone struggling isn’t using real key limes which is KEY for the taste! I whipped a little sugar with the remaining coconut milk for a faux whipped cream topping. Thanks for this recipe!

  125. Melanie says

    Wait! What?! You mean to tell me that The Minimalist Baker is in KC?! No way! That’s so exciting! I LOOOOVVVVE your recipes! I took your beet humus recipe to a meetup recently and they loved it! I’d love to meet you and learn how you come up with your recipes. Do you ever go to vegan/vegetarian or other meetups? Will you be at the vegan Oktoberfest this weekend? I know my friend Kelly of thekellygallery.com would love to meet you as well.

  126. Jacqueline Sneed says

    I am going to try to tweak this recipe into less fat. Can soy cream cheese or tofu replace the cashews?

  127. Leah Hamilton says

    How long will these stay okay out of the freezer? I am going to a birthday party with my daughter and it’s ‘bring a plate’. If I popped these out of the freezer and took them in a cooler to the party, would they theoretically be okay sitting on a table for an hour or two? Or are they just going to melt everywhere?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say they’ll keep up to 2 weeks. And they are fine 1-2 hours at room temp. They will be soft, but still good!

  128. Jacqueline Albir says

    This looks amazing! How do you store it? In the fridge or freezer? I am making it tonight but it’s for a dinner tomorrow. Can’t wait to feast :)

  129. Marie says

    I have made these several times, and they always turn out beautifully. Like home-made vegan ice-cream. I’ve used lemons instead of key limes to save money, and sprinkled toasted coconut on top. I think pomagranate would be a good one to try.

  130. Amanda says

    I am absolutely in love with this recipe. I suggest it to my friends. It’s a perfect tart and sweet fresh dessert. My boyfriend who is a non vegan loved it and thought it was the best key lime he has ever had! He then asked for another one and then another one… Soon they are all gone and I make them as much as I can. I made a different healthy key lime recipe before and it turned out terrible. This recipe is definitely a keeper and I will keep making it !!!!

  131. Janet Paula says

    I love this recipe but have a problem with it. As I don’t have much room in my freezer, is there something that can be added to the recipe (like arrowroot powder, agar agar flakes, etc.) in order for me to be able to keep it in the fridge. Thank you so much for your attention to this matter.

  132. Caroline says

    I made these last night for a cookout we went to today, and o-m-g!!!! I’m not even that big on dessert usually but I loved these! They were not too sweet and the lime and coconut flavor combo was perfect. It was the first time I did anything with soaked cashews (I’m newly turned vegan after being vegetarian for the past 21 years) and it will not be my last! Everyone else loved them too and asked about ingredients etc. cause they were fascinated that a vegan dessert could taste so good (hehe) I’m going to try many more of your recipes (esp desserts) in the future cause YUMMMMMMM!

  133. Rachael says

    I made these tonight for my boyfriend’s birthday- they came out fantastic!! He is not a lover of coconut, so I used So Delicious brand light coconut milk (which has a very mild flavor), and swapped the coconut oil for canola. They taste perfect straight from the freezer!

  134. Rose Chilibeck says

    WOOOZA!!!!! I made these and they are the BEST key lime ANYTHING I’ve ever tasted. SO tart, SO rich, SO creamy, SO perfect….I have now made them 5 times. Everyone loves them. It’s my new go to dessert for any occasion. Thank you, thank you, thank you!!!!!! :)))

  135. Claire says

    Made these exactly according to recipe (except I subbed ginger snaps). Yum! After they set in freezer I left one in the frige for a day and I think the conistency was way better than frozen. Creamy and a little firm – much closer to key lime pie than when I ate them 10-15 mins out of the freezer. Also the coconut flavor was less pronounced when it was a little warmer (I want the flavors closer to key lime pie which contains no cocount). I willl definitely make again and play with the lime and agave amounts (I think I’d like more lime) and maybe a higher cashew to coconut ratio for thicker batter.

  136. Melloni says

    OH. MY. WORD. This was perfection in every bite! I have a severe allergy to dairy that gets me chugging a bottle of Benadryl any time I cave into dairy cravings. lol

    Thank you for posting this:)

  137. Brianna says

    I just made this dessert last night for a large group of friends. it was a HUGE hit! Everyone loved it, and could not believe it was vegan! I topped mine with a dollop of Vanilla Cashew Cream. This recipe is defiantly getting saved!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t recommend soy milk. Maybe almond milk? For the coconut oil, leave it out for a less creamy result, or sub olive oil.

  138. Mary says

    Key Lime Pie is my all time favorite desert. I developed a cow’s milk allergy as an adult which of course meant I could not have true Key Lime Pie anymore. I was so excited when I found this recipe. It was FANTASTIC!!! Light fresh and so yummy! Thank you so much for sharing!!! I can finally enjoy Key Lime Pie again!! :)

  139. Omi says

    Hi, do you have any suggestions about how I could adapt the recipe so the pies are more mousey and could be kept in the fridge? i was also wondering if I could sub the cashews for silken tofu ? Thanks!

  140. Michael says

    Made two batches of these for a party yesterday and they seemed to be a hit! (I also ate several myself before they could make it out the door… oops.)

    I used slightly more than 1/3 of a cup of maple syrup (didn’t have agave handy) and probably a bit more lime for the extra pucker factor.

    Thanks for another great recipe, Dana! Your blog is one of my favourites.

  141. Graham says

    Hi, I’d love to make these (my daughter is allergic to wheat and eggs). But I’m not from North America so I don’t know what a “Graham Cracker” is (even though it is my first name). Is it sweet or savory, and what is it made from?

    Thanks for your advice Dana.

    Graham (not cracker!)

      • Graham says

        Thanks, Dana. I think I might have a substitute that I can get which is also gluten free so I’ll give them a go (they look so tasty!).

        • Helen says

          Hi Graham,

          Not sure whereabouts you are but if you’re UK based then the closest thing to a graham cracker would be a digestive biscuit. Am not sure whether these are gluten-free or not though.
          Hope this helps

  142. Sara says

    Made these for the 4th of July celebrations yesterday. They were perfect!!! So fast and taste just like “regular” cheesecake.

  143. Jessica says

    This looks lovely! Thinking of making it as a big pie for a dinner party. Do you think that granulated sugar/sweetener would work in place of agave? Thanks so much!

  144. Alyssa says

    Hello there! This recipe looks delicious and Im getting ready to make it now! But I wanted to check in about one of the ingredients. I picked up 2 cans of Coconut Cream at trader joes because thats all they had outside of coconut milk “beverage”. I imagine that it’s creamier than full fat coconut milk, SO…. do I need to make any changes to the rest of the recipe? Or can I follow it just the same? I didn’t find any previous comments about using this ingredient so hopefully you have some insight! Thanks!

  145. Meredith says

    I made these tonight for my son. We’re gluten-free here, and though someday I’ll try your walnut-date crust, I opted to experiment with the King Arthur gluten-free cookie mix as a crust because those cookies taste remarkably like graham crackers. It worked WONDERFULLY, and the key lime dessert recipe was a smashing success. We like our key lime pie a little on the tart side, so I used more than 1/2 cup of lime juice (but less than 2/3). We also used 1/2 cup honey. Thanks for the yummy recipe!

  146. JoAnn says

    These look delicious! Can you substitute maple syrup for the agave, and if so, how much would you recommend? Thanks!

  147. Sarah says

    Would it be possible/advisable to substitute virgin coconut oil in for vegan butter in the crust? If so would the measurement be the same?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I’d use slightly less coconut oil. Maybe reduce it by 1 Tbsp. Let me know how it goes!

  148. Mindy says

    I don’t comment on recipes or post almost anything to facebook. Now, I’ve done both, because this recipe is so, so good…too good not to be shared. Thank you! It was worth every bit of effort zesting and juicing the limes. I ended up needing 15 keylimes to make 1/2 c. of juice. Maybe mine were unusually small. This is a new favorite of mine!

  149. Geetha says

    I am not a fan of key lime pie, but my son loves it. So, I decided to try your vegan version and OMG, I absolutely loved it. Thanx

  150. felicia says

    This recipe is unbelievable. Its just perfect, so delicious and it will be my favorite non chocolate dessert for a long time! xx

  151. Heather says

    Made these last night and just taste-tested one. So good!!!! I made the walnut date crust you linked to and the combo of everything together was delicious! I bought a whole bunch of key limes to juice and zest and keep in the freezer for when the urge hits!

  152. Celena says

    I found this recipe online.. and I always loved key lime pie because of the sweet and tartness. I’m a big fan of miminalistbaker.com for dinner ideas, Thank you!!! I am making these for christmas.. I hope they are a big hit for my in laws :)

  153. Guy Rittger says

    Made 24 of these last Sunday and they came out perfectly. Couldn’t get key limes but regular limes worked fine. Texture of crust and filling were spot on, and I kept things on the tart side by using only 1/3 cup of Blue Agave sweetener. My roommate wanted them a bit sweeter but I preferred them as they came out. Only issue I encountered was finding graham crackers without honey in them. Ended up buying honey grahams from Erewhon, which donates a percentage of their profits to fund bee conservation efforts. Will definitely make these again. Thanks very much.

  154. TDeHaan says

    Tried these this evening. I had to add quite a bit of extra lime juice to make these tart enough for me. Also, I used whole fat coconut milk, and I felt as though the coconut flavor really overpowered the lime. Maybe it’s because the coconut oil is also used? At any rate, I was a little disappointed in how little lime I tasted once these were frozen. It tasted more like coconut cream pie with a hint of lime.

  155. Carol says

    Can’t wait to give this recipe a try tomorrow! How many muffin tin size does this recipe make? Also, have you tried this as a regular size pie? Was wondering if it set right in a bigger pie shell.

  156. Aimee says

    Hi Dana,

    I’m so excited to make these for my dad – who loves key lime pie but does not understand why his daughter is vegan!

    One question, though, is the coconut milk meant to be the thick, syrupy stuff from a can or the milky, smooth stuff from a carton?

    Thanks so much!
    Aimee

  157. Trina says

    Made these a few weeks ago and haven’t gotten to write a review yet, so here I am. These key lime pies were great, however the filling was a bit too runny so I would add less coconut milk next time. Thanks for the recipe though!

  158. Beth Steinberg says

    Made this for the weekend. Did an almond cookie base – almond flour, oil, honey, salt – with a salty feel to combat the sweet-richness of the filling. Baked it for about 8 minutes. Cooled. Then filled and froze with the filling.

  159. Leah says

    So happy I found your blog! I made these the other day and they were outstanding!

    I made them in a mini cupcake tin and dipped a few in chocolate. I stored them all in the freezer… they’re a great cold dessert to eat right now since it’s so hot!

  160. charlotte says

    What could you use besides Gram crackers ?ALL store bought cookies contain PALM OIL and as a Vegan ,i wont eat it because it is responsible for the death of thousands of animals :(

  161. Thalia @ butter and brioche says

    its so hard to find a good recipe for a key lime pie! thanks for sharing this one, i definitely will be giving it a go in my kitchen.

  162. Laura Frisk says

    I decided to make these with limes, instead of lemons as in my previous comment. Wow, they were fantastic! I had a dinner party and when I pulled these out of the freezer they got devoured very quickly. Thanks so much for sharing this easy and delish recipe.

  163. Natalie says

    Dana!!

    My sister bought some key limes at the store and she said “Where are we gonna find a vegan key lime pie recipe?”

    I immediately said, “Minimalist Baker!”

    Thanks for making our key lime our dreams come true!!!

  164. Laura Frisk says

    I have tons of Meyer Lemons, would this recipe work as a lemon cheesecake, or would it be too tart? It looks absolutely wonderful with the limes, but I love making desserts with my lemons.

  165. Cristin says

    I have cashew flour in my pantry, so I was wondering how much of the flour I would use, in order to substitute for the one cup of whole cashews. Would this substitution work?? So looking forward to trying the recipe!!

  166. Carrissa says

    I made these last week and they were so delicious! I used GF graham crackers because my boyfriend has celiac disease. This was also the first time I used Earth Balance (back before I was veg I used to HATE margarine with a passion, so it took me a while to warm to the idea) and I am seriously converted now. I put it on everything.

    Thanks so much for the yummy recipe!

  167. Robin says

    I just stumbled upon your blog. I’m in KC, too! You can find key limes right now at the Cosentino’s Market in Brookside. Can’t wait to try this!

  168. Nazifa says

    Hi! i’m loving your recipes so far! But I would like to ask will the texture of the filling change if I take out the cashews nuts? Or can they be substituted with something else?

  169. Sam says

    Hi- I have evrything I need for this but nowhere can I find miniature cupcake liners! Do you think that after freezing, if I take a pairing knife to the edges to loosen them, they’ll come out okay? (Still looking for those liners- i might have to order them online)
    Also, these are adorable and so perfectly bite sized. My boyfriend thinks he could eat a whole batch by himself….

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It would work! The first piece may be a little difficult to get out, but after that you should be golden!

  170. Cassie says

    I’m so excited to make this! I am wondering if the coconut milk should be from a can or a carton (bc they’re not always interchangeable, are they?-sorry kitchen/cooking illiterate!) Thanks for the recipe!!!

  171. Alanna says

    HI! I was just wondering if you have ever made this in the whole pie form, and if so does it still set up the same? Thanks! Looks delish!

  172. Ellen says

    Hi Dana, I made these for a gluten-free dairy-free friend’s birthday tonight, and they are in my freezer now. They will be coming with me to a restaurant later. I am pretty new to GF baking and I was wondering if you’d recommend these be stored in the freezer or fridge at the restaurant this evening. I’m dropping them off about 3 hours ahead of time so I don’t want them to “melt” in the restaurant fridge. I appreciate any thoughts you might have! :) Thank you for the recipe, I taste-tested one just now and it was divine. My friend will love them!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ellen, this particular recipe does do best in the freezer. You can set it in the fridge 1-2 hours before serving OR at room temperature for 30 minutes before serving. Too long in the fridge and it will get difficult to serve in proper slices BUT it will still taste good! Hope that helps. Good luck!

  173. Katie says

    We just made this recipe as a pie, and it’s delicious!!! I’ll definitely be making the crust as written next time. (We did store bought). Yum! Thank you.

  174. Karen says

    Is the nutritional information for one of the mini pies or an entire 9″ pie? Also, has anyone tried this recipe with almond milk instead of coconut milk? Thanks!

  175. Vanessa says

    I made these for our Game of Thrones viewing party. My non-vegan friends had no idea they were vegan, and asked me to make them again, which I am tonight. They are great for summer. Highly recommend making these. Great recipe.

  176. Jnee says

    Love the simplicity of this recipe and it has great potential. But I reccomend you leave out the coconut oil. Everything else tastes great frozen but come on now who wants any type of oil in something uncooked and frozen? Not a good mix. All other ingredients in this recipe make sense and work. Just wish I had followed my instincts on my first try and left out that coconut oil!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The coconut oil gives the pies an ultra creamy texture and also help it set up and hold together better. I put it in there for a reason but feel free to leave it out if you want. Hope that helps!

    • Abs says

      Jnee – did you try without oil? It would definitely affect the texture so interested to hear how it went…

  177. Belle says

    I first found these on food gawker when browsing various healthful Key Lime recipes after having an amazing “real deal” version at a restaurant recently. I finally got around to making last night… Sooo good! I used gluten free graham crackers and subbed Greek yogurt butter for vegan butter – delicious, and a good competitor to the “real deal” thing!!! Happy to have happened upon your site, can’t wait to try more light and easy treats!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh good! So glad you enjoyed these, Belle. Thanks for sharing your modifications! Cheers :D

  178. ally says

    Made this in a lasagna dish rather than cupcakes and it was perfect. Do you think if I used fresh squeezed orange juice instead, it would come out as a creamsicle flavor?

  179. Shauntel says

    I’m not a big Key lime pie fan, but my partner is.
    I’ve JUST finished making this and decided ” Hmmm, let me lick the spoon, see how it tastes…”
    I’m a convert. Officially. I NEVER comment on things like this, but I really had to stop washing the dishes and express my appreciation of this recipe.
    Thanks a million! I’ll be trying more of your recipes today.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! That made my day. I’m not a huge commenter either so I know that you must’ve really enjoyed them to stop what you were doing to leave a comment. Thanks for sharing!

  180. Jenny says

    Hi!
    I’m planning to make a lemon-coconut version of these this week, but I’m nervous about soaking cashews because I’ve never done it. I’m also planning to make a full-size cheesecake pan version instead of the minis. Do you have any suggestions for either of these tweaks?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      To soak cashews is simple. Just put them in a jar or bowl overnight and cover with water. Then drain just before use. Be sure not to soak too long (I try not to let them exceed 8-10 hours), or it can affect the taste. As for the pan, you’ll have no issues there! If it’s a springform it’ll pop right out. Hope that helps!

  181. Stacie says

    Couldn’t wait to make these and I finally did. They are wonderful! Too bad our weather turned cold again, these would be great on a hot day! I’ll be making them again soon. Thank you!

  182. Yvette says

    Stumbled across your blog and glad I did – it’s beautiful!

    These look amazing. However, I have a coconut allergy and can’t use anything with coconut in it. What could I substitute (I’m not vegan, but I’m pretty sensitive to almonds as well, so that won’t work)?

    Unfortunately, my coconut issues prevent me from making (and devouring) the pb mousse – any subs there?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). And sub rice or hemp milk for the coconut. Hope that helps!

  183. Zunni says

    These look marvellous! I’d like to try making them soon. I’ll have to substitute sugar for the agave nectar though, as others in my family cannot tolerate the high fructose levels. How much sugar would you suggest to replace the nectar?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would say use a little bit less than the recommended amount, then taste and adjust as you need!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sure! Just know it will taste like cinnamon. But if you’re OK with that, then I don’t see why not.

  184. CakePants says

    Wow – these are SO adorable, and I can’t believe they’re vegan, too!! Definitely pinning this to try soon :)

  185. EatPlanLove says

    Made these yesterday and they blew any cashew hesitations out of the water! Perfect balance of tart/ sweet and the cashews made a perfectly creamy base for the bright key lime flavors.

    I have no shame in mentioning that I froze 1/3 of the filling separately and ate it with a spoon ice cream style.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Haha, nice! So happy you liked this. Cashews are nothing to be afraid of! Glad you agree :D

  186. Katie @ Produce on Parade says

    Smart, using the cup to press the crust! These look like the perfect spring-time dessert :) They do sell a key lime concentrated juice. Just FYI, though bottled citrus juice is never even remotely close to a freshly juiced lime or lemon. I did by some of the key lime juice though, and I put it in my fuzzy water :)

  187. Em says

    Can’t wait to make these! Do you use canned coconut milk or the kind in the the cartons? Not sure if there is a difference.

  188. MD says

    Did you use salted or unsalted vegan butter? I’m dying to make these! I love your website and photographs- so peaceful and calm, not to mention delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks! I used unsalted I believe. But it shouldn’t make TOO much of a difference. Hope that helps!

  189. Tracy | Pale Yellow says

    Martha has only been my go-to lady for most of my baking questions! Key lime cheesecakes have me gearing up for spring!

  190. Kacey says

    I made these last night and they are amazing. My son used the word “heavenly” when devouring his. Lovely! Thanks.

  191. Alicia@ eco friendly homemaking says

    Oh my goodness these look so delicious! I am exited to try this recipe asap because we love key lime pie.

  192. Kathryn says

    Oh so cute! Love the combo of creamy and tart filling and that crunchy graham cracker base. Pie perfection!

  193. Lily (A Rhubarb Rhapsody) says

    These look beautiful! Such a simple ingredients list too. Perfect for a weekend treat. :)

  194. Stefanie @ Sarcastic Cooking says

    OMG I looooove key lime pie. I had an amazing piece down in Key West. I wanted to order another but I could just taste the calories. So happy I can eat like a bajillion of these and be totally healthy, right?!?!?!

  195. Katie says

    These look great! I made the cheesecakes and loved them, so I know these will be good. If you have a Vitamix, the cashews actually get creamier without soaking. One thing, when you say you can’t find key lime pies anywhere, did you just mean key limes?

  196. Kelly Senyei | Just a Taste says

    So, so thrilled to have found your blog! You all are crazy talented and I can’t wait to explore more!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Me? No way. YOU’RE the talented one. I fell in love with you and your blog over those perfect pumpkin pancakes. Food photography perfection. It’s a pleasure to finally “meet” you – thanks for saying hi, Kelly!

  197. Sonja says

    OMG these are soooo good. I just made these and I am having a hard time stopping myself to just eat the filling with a spoon out of the blender :) Thanks for a delicious recipe!

  198. LaCuisineHelene says

    Since I like in cold Canada we don’t have access to Key Limes, except 2-3 times a year and they come from US. I laughed about your Martha comment. She is my bible, in a way :) I am flying to Florida next wk. Maybe I should bring this recipe and try to find Key Limes to make it. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You should! let me know how it goes. And I agree, Martha is the queen of all domesticity. So much to learn from that woman!

  199. Serena says

    They look absolutely insane! <3
    I MUST make them this weekend.
    And the colours in the photos, so vibrant. Gorgeous!

  200. Esther says

    This are simply lovely. Will make them for sure. Thanks for sharing!!!
    I’m also aching sooooo bad for spring! :)

  201. Lauren @ Sassy Molassy says

    This is amazing! I’m going to try and make them in the next few weeks. As always, the photos are gorgeous too.

  202. Eileen says

    Tiny pies! EEEEEE! These look fantastic. I might try a version with some of the oranges that keep falling off our tree into the backyard before we can eat them all. :)

  203. Marcea says

    Hi, this recipe looks wonderful! I was wondering if you know a suggestion how to make this nut free?

    Thanks so much.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Marcea, I would omit the cashews and instead use 2 cans of full fat coconut milk to compensate for creaminess. Play with it from there to get the right consistency/sweetness. Hope that helps!

  204. Abbie @ Needs Salt says

    These little key limes pies are perfect! Everything about them. SO festive and perfect for spring. (which hopefully will come sometime in the next 1000 years.)
    I know how you feel – key limes don’t exist in Vermont, either.
    Pinning!

      • Alexandra says

        Thank you for this alternative for the crust – the filling is divine but I am not too happy with the crust – it is still good but I am not taken by the Good Earth butter is crust. Thank you! The key lime tarts are so cute – I am made a batch for my house and I am taking a second batch to New Year’s open house tomorrow – served with raspberries.

    • Realtor_TaraFuller says

      Try this maybe:
      In a food processor chop 1-1/2c pecans and then add 1-1/2c chopped, pitted dates that were pre-soaked in hot water for 10 minutes and then drained; and 1/2 to 1 tablespoon of lime zest. Once mixed, press in a tart pan and chill. No need to bake.

  205. Ali | Gimme Some Oven says

    Oooooh, I love these. They sound so bright and fresh for spring!

    (And btw, if you ever need key limes again, try Hy Vee. There’s a helpful smile in every aisle…and usually fresh key limes.) ;)

  206. Lindsay @ The Live-In Kitchen says

    These are so cute! I’m headed to Kansas City for Go Blog Social next month. Do you have any good recommendations on where to eat? (I’m a vegetarian)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh of course! Try Fud (vegan), Blue Koi apparently has really great vegetarian options, Spin pizzeria has an amazing veggie pizza, if you’re a coffee fan you MUST go to Oddly Correct and Quay, and for veg-friendly breakfast options go to Succotash. Also, the Filling Station has amazing muffins, fresh juices, smoothies and coffee (and tea!) Hope that helps!!

  207. Kelli says

    These look amazing and the perfect snack after dinner! Any ideas on what would work as an Agave substitute? Would honey or maple syrup work?

  208. Averie @ Averie Cooks says

    Dana so creative & love the images! I have a KLP recipe coming in a week or so but not vegan and not this adorable :) pinned!