I haven’t had a lot of key lime pie in my life, so far. You don’t see key lime pie that often living in the northwest, probably because there aren’t many limes! We have blackberry bushes and apple trees aplenty, so those are the pies you see most often. But MAN the other day I had a hankering. I made this version a dairy free key lime pie, thickened with beef gelatin and coconut milk. We’ve been marathon training, so I am taking in all the cals and not looking back! These dairy free key lime pie bites are a perfect way to satisfy a treat craving.
I like this treat because not only is it tasty but it also has grass-fed beef gelatin in it. This is the brand I use. Evidently, the collagen in this type of gelatin is great for your joints and connective tissues. I ran two half marathons previously and never felt the need to pay attention to my nutrition. This time around the miles and speed are picking up quick and my bod is feelin it! I won’t pretend these are a health food, but this is a good way to get a little more bang for your caloric buck 😉
The filling is dairy-free and vegan. Pasture-raised beef gelatin (it doesn’t taste like beef at all, I swear), is mixed with full-fat coconut milk, resulting in a creamy, yet solid texture. The crust is gluten free and super quick to make and portion out. The most time consuming part off this recipe is waiting right next to the fridge for them to solidify so you can dig in!
Dairy Free Key Lime Pie Bites
- 1/4 cup gluten-free rolled oats
- 1/2 cup coconut flour
- 1/2 cup coconut palm sugar
- 2 tbsp coconut oil - softened
- 1/4 cup water
- 1/2 cup lime juice - 3-4 large limes, 10-12 key limes
- 1 tbsp beef gelatin - pasture raised, grass-fed
- 1 1/4 cup coconut cream - cream top from 2 cans of full-fat coconut milk
- 1 1/2 tsp raw honey
- Preheat oven to 350 degrees
- Combine all crust ingredients, except water, into a food processor and blend. Scrape sides and blend again until you have uniform grain and lumps start to form.
- Add the 1/4 cup of water, pulse until pea-sized crumbles form throughout
- Line muffin tin with 10 muffin liners, divide dough equally. Press dough evenly into bottom of each liner. Prick each crust with a fork once or twice.
- Bake 10 minutes.
- While crusts bake, juice your limes until you have 1/2c of fresh juice. Whisk gelatin into the lime juice and let bloom while you prepare coconut milk.
- Scoop out coconut milk cream only (not the liquid below) from two cans of full-fat coconut milk into a saucepan or medium heat. Add honey and stir until honey and coconut milk have melted and combined but are do not boil.
- Take pan off heat, scoop the bloomed gelatin and lime juice (it will be pretty thick at this point) into the warm coconut milk and stir to combine. Pour equal amounts over each of the 10 crusts.
- Transfer to fridge to chill for at 2 hours minimum.
[Disclaimer: This post contains affiliate links that support the making and testing a recipes for Eat Gold]