Posted in vegan recipes

Vegan Easy Lime Mini Pies

key lime tart - raw images - 2018-05-05--001

I loved these so much that I replaced my morning coconut yogurts with them until they ran out. It’s so yummy to scoop out a perfect bite of the ginger flax cookie mixture too because it’s sweet and nutty.  So good! I chose to make mine completely without sugar, using monkfruit and stevia instead. As a result, mine were under 100 calories a serving.

However you choose to make yours, they will be delicious and nutritious…perfect to welcome the warmer weather with zest!

What You’ll Need For the Soft Cookie “Crust”:

2 tbs ground flax seeds, additional tbsp. whole flax seeds or chia seeds if you want it to be crunchy

1 tbs freshly grated or 1/2 tsp ground dehydrated ginger (optional but it makes a huge difference as the pies sit over time)

1/2 tsp freshly ground cinnamon

2 tsp maca, lucuma, or mesquite powder

1 tsp sugar/replacement of choice


What You’ll Need To Do First:

-prepare above and line 4 x 4oz jars or ramekins with equal parts of the mixture

-set aside in the freezer to chill and receive pie fillings later


What You’ll Need For the Pie Filling:

1 box firm silken tofu, drained

1/8 cup freshly squeezed lime juice

3/8 cup sugar/equivalent (I opted to add an additional 2 tbs of Lakanto maple syrup for depth)

Dash Himalayan salt

1/2 tbs cornstarch, organic


Lime zest reserved (optional, use if organic)


What You’ll Need To Do Next:

~ Combine all ingredients in a food processor except for lime zest.

~ Pulse to shake tofu well into all ingredients, then process until very smooth (2 minutes or so as you want it creamy), stopping when necessary to scrape down sides

~ *If using lime zest, pulse in as much as you like for appearance and flavor (it will add zip against your sweetness), and save a few for garnish!)

~ Divide evenly and pour into your 4 jars or ramekins, adding some pretty lime zest if desired

~ Chill for at least 4 hours to set, and they taste better after at least 1 overnight in the refrigerator

~ Freezes well too!



key lime tart - raw images - 2018-05-05--004


I’m a 20 + years experienced plant-based eater (with some uunfortunate breaks that were hard lessons to learn) who lost over 150 pounds (actually 170 but maintaining a healthier weight loss of 150 pounds down from my highest weight via a mostly high carb low fat plant based vegan diet, regular movement of my body to mitigate the damage, and a commitment to always love myself enough to try and put kind foods into my mouth. I love trying to create recipes that are interesting, yet healthy and kind. I also love taking photographs and sharing food photos... a lot! I’m happy to chat if you’re struggling. I’ve been there. I nearly died from eating disorders and then obesity related illnesses brought on by my unhealthy lifestyle. I love life, and have a beautiful family here in Canada. Come on in, and also be sure to check out my Instagram under FraserValleyVegan for many times daily happenings in the kitchen. Coming soon will be my book about my eating disorder origins, and the beginnings of my relationship with myself and food in a loving and respectful way. Stay tuned here and all of my SocMeds for details on the launch of “Double Vision: A Promise To Recover”. Peace and thanks to all who read and visit here. Be well and be kind, and know that you are worth the love you have inside. Mangia!

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