I thought I’d try to make an easy but healthy, refreshing summer snack! I came upon these mini vegan key lime pies and they hit the spot!! I love them so much! They’re so easy to just grab and go for a snack, or for a light desert.

Ingredients (makes 12):

Crust:

• 1 and 1/4 cup graham crackers (about one package)
• 1/4 cup melted vegan butter

Filling:

• 1 cup raw cashews, soaked overnight
• 3/4 cup almond milk
• 1/4 cup melted coconut oil
• Juice of 4 large limes
• 1/4 cup honey

Directions:

1. Preheat oven to 375 F and line muffin tray with 12 liners.
2. Add graham crackers to a food processor and process until it becomes crumbs. Add melted butter and pulse to combine.
3. Add graham cracker mixture to muffin tins evenly and press down. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
4. Add all filling ingredients to a blender and blend until creamy and smooth.
5. Pour filling into muffin tins. Top with lime zest and loosely cover.
6. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.