Key lime pie

Key lime pie

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(7 ratings)

Prep: 25 mins plus 3 hrs chilling


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
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal477
  • fat38g
  • saturates20g
  • carbs26g
  • sugars22g
  • fibre5g
  • protein7g
  • salt0.4g
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  • zest 1 lime, plus a few thin slices to decorate (optional)



    The same shape, but smaller than…

For the crust

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



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

  • 100g walnuts



    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



    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


  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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17th Nov, 2019
I made this for dessert last night as one of my friends is lactose intolerant. It was really easy to make and everyone seemed to enjoy it, and very impressed that it was so creamy without dairy! I was dubious about the crust holding together but it worked perfectly. I used agave syrup instead of nectar and cocoa powder instead of cacao as that is what I had. I used extra syrup in the topping as it was really sour when I first tasted it. Also the crust had a strange taste, maybe because I don't like coconut very much, or it could be due to using cocoa powder? Anyhow, I will make this again but will leave the coconut out.
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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