7-Ingredient Vegan Key Lime Pies

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)

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* (3-4 limes yield ~1/2 cup juice)

1 Tbsp lime zest

1/3 - 1/2 cup agave nectar (depending on preferred sweetness)

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.