These Ginger Limeade Mini Pies qualify as fancy finger food, so they're a win-win in our book. Save this recipe for when you're craving a slightly sour, slightly sweet treat.

Servings: 12 

Prep Time: 30 minutes

Freeze Time: 4 hours

Total Time: 4 hours, 30 minutes 

Ingredients

For the crust: 

• 1 ½ cup crushed graham crackers 
• 2 tablespoons brown sugar 
• 6 tablespoons vegan butter, melted   

For the filling:

• ¾ cup Califia Farms Ginger Limeade 
• 1 ½ tablespoons fresh lime juice 
• 1 cups raw cashews, soaked in hot water for 30 minutes, then drained 
• ¾ cup coconut cream 
• 3 tablespoons melted coconut oil 
• 3 tablespoons agave 
• Lime zest from one large lime
• ⅛ teaspoon kosher salt 
• Coconut whipped cream, for garnish 
• Extra lime zest, optional garnish 

Method

1. Line a 12-cup muffin pan with cupcake liners and set aside. 
2. Add the crushed graham crackers, sugar, and melted vegan butter to a medium bowl and mix well to combine.  
3. Evenly divide the mixture among the cupcake liners. Using your fingers, firmly press the graham cracker mixture into the base of each cup. 
4. Add the Califia Farms Ginger Limeade, lime juice, cashews, coconut cream, coconut oil, agave, lime zest, and salt to a high speed blender and blend on high until smooth and creamy. Taste, and add additional agave if desired. 
5. Evenly divide the filling among the cupcake liners. Tap the muffin tray on the counter a few times to release any air bubbles in the filling. 
6. Cover the tray with plastic wrap and place in the freezer for about 4 hours, or until the filling has set. 
7. When ready to enjoy, remove the mini pies from their liner and let sit out at room temp for 10-15 minutes so they thaw out a bit. When ready to serve, top with vegan whipped cream, a bit of lime zest and enjoy!