Paleo no-bake key lime pies made vegan with the help of Canadian maple syrup, cashews and coconut cream. Thanks to Pure Canada Maple for making today’s post possible!
It took me almost 5 years of blogging to post a recipe for healthy key lime pie because the other healthy recipes I tried were just too healthy tasting.
I posted these gluten-free key lime pie bars last month and they call for two cans of sweetened condensed milk. They’re really delicious but I’ll never make them again because these were honestly just as satisfying and are SO much better for you.
These vegan key lime pies are loaded with healthy fats like cashews, coconut cream, and unrefined coconut oil. Those are some strongly flavored ingredients but these pies really taste perfectly key limey and not coconutty or like cashews. And they only have 7 1/2 tablespoons of sweetener (in the form of all-natural maple syrup) in them! That’s less than 2 teaspoons of sweetener per pie.
Maple syrup is wonderfully versatile when it comes to baking (as well as cooking). While I love using the darker, more intense Grade A Dark Amber maple syrup for autumnal and wintry treats, I use the lighter and more delicately flavored Grade A Medium Amber (Light Amber would also work, but is more difficult to find than Medium Amber) in more light tasting treats like these key lime pies or this paleo lemon fudge.
When I make something citrusy, I want the lemon or lime to shine through and using one of the lighter varieties allows just that.
It’s also easy to sub maple syrup for other sweeteners! In place of 1 cup (200 grams) of brown or granulated sugar, use 2/3 cup (158 milliliters) of pure maple syrup and reduce the liquid ingredients in the recipe (like water, milk, or juice) by about 1/4 cup (60 milliliters). You’ll also need to lower the baking temperature by 25° F.
I’ve tried subbing maple syrup for granulated sugar in cookie recipes which didn’t have any liquid to reduce. That resulted in cakey, rather than chewy, cookies. So be sure to use a recipe that actually has added liquid in it!
If the recipe calls for liquid sweeteners, it’s a 1-to-1 sub. But use your judgement when doing that. I wouldn’t, for example, sub a cup of 100% maple syrup for a cup of corn syrup in a brittle recipe. Candy recipes can be finicky so I recommend finding cooked candy recipes that already call for maple syrup, like my maple peanut butter fudge.
I really hope you’ll give these pies a chance! They’re so, so creamy and just the perfect sweet treat for hot summer days.