Vegan Key Lime Pie – 100% Raw & Gluten-Free
Got a sweet tooth? Yeah, so have we.
This key lime pie recipe is vegan, raw, gluten-free and soy-free – you name it, it’s the best of the bunch.
Our take on this American classic is filled with a smooth, creamy cashew based filling that is bonded with ripe avocados and mango and a choice of sweetener (we opted for maple syrup, it’s our favourite!) and of course, lots of fresh lime juice!
It sits perfectly on our raw base that consists mainly of walnuts, dates with subtle notes of coconut and chocolate.
Please, give our recipe a try and tell us what you think – it’s gonna knock your socks off!
GOOOOO PIE! (or whatever they say in the USA).
Vegan Key Lime Pie - Raw & Gluten-Free
Enjoy a slice of our raw, gluten-free and 100% vegan key lime pie with this simple yet delicious recipe.
- 225 grams dates pitted
- 100 grams walnuts
- 45 grams desiccated coconut
- 30 grams cacao powder
- 1 tsp salt
- 10 limes (juiced)
- 200 grams cashew nuts
- 1.5 avocados ripe & ready!
- 1 small mango ripe & ready!
- 220 grams coconut oil melted
- 120 grams maple syrup / agave nectar
Add all of the pie crust ingredients to a food processor and blitz. Transfer to a cake tin and use your fingers to massage the mixture evenly into the base.
Add all the pie filling ingredients to your food processor/blender on high speed and pulse until well combined and the texture is smooth and creamy.
Pour the blended filling over the lovely raw base and spread evenly with a rubber spatula.
Decorate with lime zest and a few slices of lime (if you like!). Chill for a minimum of 4 hours - but for best results, chill overnight.
- You can freeze this pie for up to 2 months.
- It will keep for 7 days when defrosted in the fridge.