Raw Vegan Key Lime Pie
The weather in D.C. this spring has been straight up dreary. I’m sitting here with a space heater blowing on me IN LATE MAY. And I think I could count the truly sunny days we’ve had since March on one hand. When the sun came through the clouds Friday afternoon, we all left work at 4:00 to gawk at the strange yellow light coming from the sky. I think it’s fair to say that we’re all in dire need of vitamin D, and possibly a beach vacation.
I can’t offer you a beach vacation, but I can transport you somewhere tropical with this key lime pie. Instead of the traditional filling of condensed milk and eggs, this vegan version is made with avocado and coconut milk, and it’s truly phenomenal. I’ve had a lot of key lime pie in my day, and I must say this one really is one of the best. The coconut in all three layers compliments the lime without being overpowering, and adds an extra. It’s fresh and tangy and will satisfy your sweet tooth in the best possible way.
Raw Vegan Key Lime Pie
Adapted from Primally Inspired
For the Crust:
- 2 tablespoon coconut butter, melted
- 6 Medjool dates, pitted
- 2 Tbsp maple syrup
- 1 cup hazelnuts*, t0asted
- ½ cup unsweetened coconut flakes
- ½ teaspoon vanilla extract
- pinch of salt
Combine all the ingredients in a food processor and process until sticky and well combined. Press into a greased tart pan and refrigerate. *The great thing about raw crusts if you can use pretty much any nut you want. I am particularly fond of the flavor that hazelnuts deliver, but you can use almonds, walnuts or cashews as well!
For the Filling:
- 2 ripe avocados
- ¾ cup fresh squeezed lime juice + zest (4-5 limes)
- ½ cup maple syrup
- 1-2 tablespoon coconut flour
- 2 cans of full fat coconut milk, refrigerated over night
- Put avocados in a food processor with lime juice, maple syrup and coconut flour and process until smooth and thick
- Remove coconut milk from refrigerator and open coconut milk cans from the bottom. Pour out the liquid and scoop the remaining cream into the food processor and mix well. Add the zest and pulse.
- Pour filling into pie dish and place in freezer for a couple of hours or until the center is firm.
For the Cream:
- 1 can full fat coconut milk, refrigerated over night
- 1 tsp vanilla extract
- 3 Tbsp maple syrup
Open the coconut milk from the bottom and pour out the liquid. Transfer the remaining cream to the bowl of your stand mixer. Add remaining ingredients and whip until creamy. Spread over the lime layer, allowing an inch or so of the lime layer to show around the edges. Sprinkle with lime zest. Transfer to the refrigerator and chill for an hour before serving.
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This looks delicious! Can’t wait to try!