Everyone loves Key Lime Pie, but since we want to please all kind of different dietary needs, this vegan version is your new secret weapon. Refreshing, dairy-free, gluten-free, it’s also way healthier than the original recipe. I replicated the texture of a cheesecake base using a mix of almond, coconut and dates and used homemade cashew butter, coconut cream and avocado for the filling! Trust me, if I didn’t tell you, you’d never believe it.
1 cup blanched almond
1/4 cup shredded coconut
1/4 cup coconut flour
1 cup dates, soft and pitted
2 tbsp coconut oil
1/2 cup cashews, raw
1 tsp coconut oil
3 tbsp maple syrup (or rice syrup)
6-7 key limes (or 3 normal limes)
1/3 cup cashew butter
1/2 cup coconut cream (the layer of solid white stuff at the top of coconut milk can)
1 ripe avocado, cut into small pieces
2 tsp tapioca starch (can be replaced with cornstarch)
Pinch of salt
1. Place in a blender or food processor the dates first. Blend for a few minutes until it turns into a paste.
2. Add almonds, shredded coconut, coconut flour and coconut oil, and blend until mixture is finely grounded and sticks together, about 3-4 minutes.
3. Transfer the Almond Coconut base mix into a pie dish. Using your hand, pat the mix down into the bottom and up the sides to make a crust, then with medium pressure, set everything pressing with a measuring cup.
4. Place the base in the freezer while preparing the filling.
5. Preheat the oven to 330F (165C)
6. Spread raw cashews across a large baking tray, then roast them for 7-8 minutes or until golden. Place the roasted cashews in the blender and let them cool before using.
7. Blend for 5 to 10 minutes. Once the process passes the powder stage, add 1 teaspoon of coconut oil and turn your mixture into cashew butter. Stop blending once you reach a creamy consistency.
8. In a small saucepan over medium-low heat, simmer maple syrup with the juice of 5 key limes (or 2 normal limes) and their zest for 4-5 minutes. Remove from the heat and let the key lime syrup cool down for a few minutes. You should have about 4 tablespoons of lime syrup.
9. In a clean blender or food processor, blend together 1/3 cup of the homemade cashew butter, 1/2 cup coconut cream, 4 tablespoons of key lime syrup, the avocado and salt until smooth and creamy.
10. Add the juice of 1 or 2 limes to taste (or 1 normal lime). If you feel like it needs more or less of key lime, up to you to adjust or not.
11. Using a small sieve, sift 2 teaspoons of tapioca flour to thicken the filling. Whisk to combine.
12. Remove the pie dish from the freezer. Pour the key lime filling on top. Gently shake to evenly spread the layer and remove any air bubbles.
13. Place back in the freezer for at least 3 hours, at best overnight.
14. Once it’s firm enough to be handled, feel free to decorate with coconut flakes, lime icing balls, cashew butter balls and pieces of lime. Defrost at room temperature 10 minutes before serving (don’t worry it won’t collapse). Can be stored in the fridge for up to 3 days or in the freezer for a week.
Cheers Xx
Share this Superb recipe – print | twitter | facebook | pinterest | email
