Description
This refreshing Key Lime Vegan Pie is a no-bake, dairy-free dessert with a creamy lime filling and a nutty crust. It’s gluten-free, paleo, and perfect for summer or any time you crave a tangy treat.
Ingredients
- 2 cups raw cashews (soaked in hot water for 1 hour)
- 1/2 cup lime juice (freshly squeezed)
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 1/4 cup coconut oil (melted)
- 1 tbsp lime zest
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 1 1/2 cups shredded unsweetened coconut
- 1 cup almond flour
- 1/4 cup coconut oil (melted, for crust)
- 2 tbsp maple syrup (for crust)
Instructions
- Soak the cashews in hot water for 1 hour and drain before using.
- To make the crust, combine shredded coconut, almond flour, melted coconut oil, and maple syrup in a bowl and mix until a sticky dough forms.
- Press the crust mixture into the bottom of a lined 8-inch pie pan to form an even base. Chill in the freezer while making the filling.
- In a blender, combine soaked cashews, lime juice, maple syrup, coconut milk, melted coconut oil, lime zest, vanilla extract, and sea salt. Blend until smooth and creamy.
- Pour the filling over the chilled crust and spread evenly.
- Place the pie in the freezer for at least 4 hours or until firm.
- Once set, remove from freezer and let it sit at room temperature for 10–15 minutes before slicing and serving.
Notes
- Store leftovers in the freezer for up to 2 weeks.
- Use fresh lime juice and zest for the best flavor.
- You can top with coconut whipped cream or lime slices for garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 12g
- Sodium: 60mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
