Key Lime Minis

Key Lime Minis Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 45 mins



1 cup pitted Medjool dates soaked for 15 minutes and drained

¼ coconut oil melted above the steam in double boiler pot

¼ cup of raw almonds

¼ cup of raw pumpkin seeds

¼ cup of pecans

¼ cup of Brazilian nuts

1 tsp pure vanilla extract

Pinch of Himalayan pink salt


2 cups raw cashews soaked for 6 hours

½ cup of canned fat coconut cream

1/2 cup of coconut water

½ cup of lemon juice

1/3 cup of maple syrup

1 tsp pure vanilla extract

¼ coconut oil melted above the steam in double boiler pot

1 tsp key lime zest

juice from 8 key limes

¼ tsp green spirulina

4 key limes to decorate



2Blend the dates with coconut oil and salt in a food processor until smooth.

3Add the nuts and grind by pressing the pulse button. You want the nuts remain little bit chunky.

4Transfer the mixture into a bowl and scoop 3tbsp to your muffin pan. Best if you are using mini ice cream scoop.

5Press each one down with your fingers t make it flat. By using piece of plastic wrap, go over each one more time making it even more flat and smooth.

6When ready, place it into a freezer. It helps if you have tray that you can place them on, since the silicon is flimsy.


8Blend all the ingredients except spirulina in a food processor until smooth.

9Transfer to a bowl and take your crust out of the freezer.

10By using mini ice cream scoop, spoon, or piping bag, cover each crust. It will take about 6tbsp.

11When ready, tap the pans lightly to make them settle.

12Place them into a freezer over night.

13Divide the leftover cream in two halves and mix one half with ¼ tsp green spirulina. You may add tiny bit more if you like greener.

14Store the cream in two sealed containers in a refrigerator.

15Remove them from the silicon pen the next day and decorate with the leftover cream.

16Fill the piping bag with both colors and test making sure both colors coming out evenly.

17Decorate your cakes and place into a refrigerator or leave it out for ½ hour before serving.

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