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Vegan Key Lime Pie

This is a great recipe I found on youngandraw.com originally by Ali Washington. The recipe looks beautiful and tastes like you slaved in the kitchen all day, but it is really a snap to make and comes together very quickly. The flavors in this pie are bright and it will be sure to impress your friends who are into healthy foods and your friends who are into “real” cheesecake alike. The hardest part about this recipe will be waiting for it to set in the freezer!

#Vegan Key Lime Pie (raw almonds, tons of coconut, dates, coconut butter, tons of maple syrup)

Preparation Time: 15 min 
Cooking Time: 
10 min
Serving: 
8 servings

Ingredients:

Crust:

  • 1 ½ cups almonds
  • ½ cup shredded coconut
  • 1 ½ cups dates, pitted and chopped
  • 1 tsp vanilla powder or extract
  • pinch of Himalayan or sea salt
Filling:
  • 2 cups Thai coconut meat
  • 2 cups shredded coconut
  • 2 tbsp coconut butter
  • 5-6 key limes, juiced and zested (you can also use 4 regular limes)
  • ¾ cup honey or maple syrup
  • 1 tsp vanilla powder or extract
  • pinch of himalayan or sea salt
Directions:

For the Crust:

  1. Line a pie pan with parchment paper.
  2. For the crust: Place your almonds and coconut in a blender or food processor and pulse until just slightly broken down.
  3. Add your dates. vanilla and salt.
  4. Process until the crust comes together and forms a ball.  If you need to add some liquid to this you can add a little orange juice, lime juice or water.
  5. Press your crust mixture into your pie pan and allow to set in the fridge or freezer for an hour or two.

For the Filling:

  1. Place all of your filling ingredients in a high speed blender and blend until smooth.
  2. Pour your filling into your crust and place your pie in the freezer for 4-5 hours or overnight.
  3. Serve when set.
  4. Enjoy!

Read more from the original post at youngandraw.com