Key Lime Pie (Raw, non dairy)


Prep Time

15 minutes for 2 days in a row

Prep Notes

Once you have tried this version of a key lime pie, you will never go back!

Cooking Time

Overnight in the freezer

Yields

Never enough!

Ingredients

CRUST

2 cups raw, unsalted cashews

½ cup shredded, unsweetened coconut

1 cup pitted dates

1/8 teaspoon sea salt

FILLING

1 large Hass avocado, pitted and peeled

1 ½ cups raw cashews, soaked in water for at least 2 hours and drained

½ cup melted coconut oil

¼ cup freshly squeezed lime juice or Key Lime Juice plus 1 to 2 drops of lime essential oil*

½ cup pure maple syrup or agave nectar

1 teaspoon natural vanilla extract

Pinch sea salt

1 tablespoon lime zest (optional)

TOPPING

1 or 2 cans of coconut milk, refrigerated overnight

1 tbsp maple syrup or sweetener of choice (I use vanilla stevia)

1 tbsp of coconut oil (per can)


*Always choose Certified Pure Therapeutic Grade (CPTG) essential oils intended for dietary use

Directions

CRUST

Add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze. Press the crust ingredients evenly into the bottom of on oiled, 9-inch springform pan.

FILLING 

Blend the ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth. Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight.  Cut into slices and serve with coconut whipped cream topping. YUM!

TOPPING

Put 1 or 2 cans of the refrigerated coconut milk in a chilled bowl along with 1 tbsp (per can) of coconut oil and the sweetener of your choice.  I have a Kitchen Aid stand mixer and put the bowl and the whisk beater in the freezer before I whip the coconut milk.  Whip the coconut milk into amazing soft peaks in about 15 minutes.  It lasts (without separating) about as long as dairy whipped cream when stored in the refrigerator.

Alternatively, you can also use a whipped cream dispenser.  It works great, but I only have a small one, so for large batches, the Kitchen Aid method works best.




Credit

Modified Blender Girl

www.nutritionisfashionable.com