Key lime pie

Key lime pie

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(4 ratings)

Prep: 25 mins plus 3 hrs chilling

Easy

Serves 12

This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal477
  • fat38g
  • saturates20g
  • carbs26g
  • sugars22g
  • fibre5g
  • protein7g
  • salt0.4g
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Ingredients

  • zest 1 lime, plus a few thin slices to decorate (optional)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the crust

  • 225g pitted dates, soaked for 4-6 hrs if too dry
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 100g walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 45g desiccated coconut
  • 30g cacao powder (see tip)
  • 1 tsp salt (Tanya uses Himalayan salt)

For the filling

  • 200g cashew nuts, soaked for 4-6 hrs
  • 240ml lime juice (juice of about 8 limes)
  • 1½ ripe avocados
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ ripe mango
  • 210g coconut oil, melted
  • 110g agave nectar

Method

  1. Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.

  2. To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.

  3. Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

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Comments, questions and tips

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fegari
2nd Apr, 2016
This sounds delicious and I'd love to bake it, but I can't eat avocado ): Does anyone have suggestions of an alternative? /:
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