We've all heard the old adage: "If it sounds too good to be true, it probably is". And while it applies to many things in life (you didn't actually just win an all expenses paid vacation to Hawaii, no matter what the robot man says....") it most definitely does not apply to raw desserts. Especially this one. This recipe is raw, vegan, gluten-free, low sugar, paleo-friendly...and it tastes incredible. No bluffs.
Key Lime Pie is to Summer what Pumpkin Pie is to Fall: a timeless classic that just hits the spot during this time of year. It somehow manages to be refreshing and light yet totally decadent all in one bite. And there is just something about anything citrus that just screams summer. We love this recipe because, while it is most definitely a dessert, it isn't over-the-top sweet (only 7 dates + 1/4 cup maple syrupe in the entire thing!). It wont weigh you down or give you a sugar crash - infact you'll feel like a million bucks after eating a slice (or even 2...). The secret to this recipe is in the combination of soaked cashews, our heavenly stone ground coconut butter, and avocado. The avocado is what gives it that classic muted lime green color, and the 3 ingredients work together to make it creamy, dense, and silky-smooth.
Heavenly Raw Vegan Key Lime Pie
1 cup raw almonds
1 cup coconut flakes
7 medjool dates, pits removed
1 tsp vanilla extract
1/4 tsp Himalayan pink salt
2 Tbs lucuma powder (optional but very nice)
1 cup raw cashews, soaked
1 inch Tahitian vanilla bean, cut into pieces (no need to remove beans)
1 tsp vanilla extract
1 large avocado, ripe but not overripe
1/4 cup + 1 tbs fresh lime (about 5 Tbs)
1.5 tsp zest
1/4 cup maple syrup
1/8 cup pure water
To make crust
1. simply blitz ingredients in a food processor or blender until the nuts and coconut turn to a semi powder and the dates glue everything together. It should hold its shape relatively well when pinched together. Add a little water if neccesary for a touch more moisture - it will depend on the gooeyness of your dates. You can also use soaked dates.
2. Empty contents into a pie dish or pan (we used an 8" x 8" square pan), and press to form your crust.
To make the filling:
1. Soak your cashews for at least 4 hours prior to making. Drain soak water and rinse thoroughly.
2. Add cashews to a blender and along with all other ingredients except coconut butter. Mix thoroughly until completely smooth and silky.
3. Add in gently melted coconut butter (or if it's hot where you are, the coconut butter will already be liquid), and blend again briefly.
4. Pour over your pie crust, smooth, and let set in fridge for at least 1 hour to help firm it up. ENJOY!