We love a good key lime pie. They’re tangy, they’re sweet, they’re smooth. But our favorite part is the crumbly graham cracker crust. And these dairy-free and paleo mini key lime pies made by Natalie from Feasting on Fruit are getting a crust upgrade. It’s made with Hu Kitchen Ginger Snap Cookies that add an extra element of flavor. Plus, the filling doesn’t require any baking time. A win-win.

Psst, get 15 percent off Hu x PureWow Limited Edition Gift Sets with code PUREWOW.

9 servings

Crust

½ cup almond butter

Key Lime Filling

½ cup (120g) key lime juice

1 tablespoon lime zest

1 cup (240g) full fat coconut milk

1½ cup (180g) raw cashews, soaked in water for at least 3 hours, drained

⅓ cup (105g) maple syrup or agave

½ teaspoon matcha powder (optional, for color)

Coconut whipped cream and lime zest, to serve