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Key lime pie

Vegan key lime pie

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  • Preparation and cooking time
    • Prep:
    • 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

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
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)

For the crust

  • 225g pitted dates soaked for 4-6 hrs if too dry
  • 100g walnuts
  • 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)
  • 1 ½ ripe avocados
  • ½ ripe mango
  • 210g coconut oil melted
  • 110g agave nectar

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
COCOA OR CACAO POWDER?
Cocoa and cacao powder are different products that come from the same tree. Cacao is raw, unprocessed, and a source of antioxidants and magnesium.

Goes well with

Recipe from Good Food magazine, October 2015

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