Raw Vegan Key Lime Pie Recipe
This dessert is the most perfect thing I can think of to pair with a day spent in the sun! It is creamy, a little tart, a tad bit sweet, and really just super impressive and easy to throw together when you are having guests over. There is no baking, mixing bowls, or timers needed-just simple ingredients that taste damn good blended together. Feel free to play around with sprinkling coconut flakes on top, or some vegan whipped cream! I am sure either will just kick it up a notch, but even if you just like it simple-this is going to become one of your go-tos, I just know it!
RAW, VEGAN KEY LIME PIE (GF, VG, RAW, DELISH)
WHAT YOU WILL NEED:
5-6 pitted medjool dates
2 cups almonds
2 heaping tablespoons of coconut oil
Pinch of salt
6 limes (juiced and zested-more if you like it extra tart!)
1/3 cup coconut oil
1/4 cup maple syrup (or more if you like it sweeter)
1 cup cashews (soaked overnight)
Whatever toppings you may want
Gather all your supplies, if you weren’t able to soak your cashews overnight you can place them in a pot of water on the stove and bring to a boil. Once boiling remove from heat and let them sit for 15 minutes or so.
While they are sitting, dump all of your crust ingredients in the food processor. Blend it all together until it becomes a nice grainy mixture that can kind of stick together when you press it. Sometimes I will add an extra date or a tad more coconut oil if it feels a little TOO dry. Dump crust into a 9” pie dish and press it into the dish to mold it into a crust shape.
Drain your cashews and add them to the food processor with the rest of the filling ingredients. Blend until smooth! Pour it into the crust and use a spatula to smooth it all out. Refrigerate to set for 2+ hours. DONE!
I would love to see your creations and hear of any way you maybe modified it a bit to suit your taste buds! This recipe has been adapted from a Food52 recipe to better suit what I wanted out of a raw vegan key lime pie!