VEGAN KEY LIME PIE

Vegan key lime pie image

This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling

Provided by Tanya Maher

Categories Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 12

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Ingredients

zest 1 lime plus a few thin slices to decorate (optional)
225g pitted dates soaked for 4-6 hrs if too dry
100g walnuts
45g desiccated coconut
30g cacao powder (see tip)
1 tsp salt (Tanya uses Himalayan salt)
200g cashew nuts soaked for 4-6 hrs
240ml lime juice (juice of about 8 limes)
1 ½ ripe avocados
½ ripe mango
210g coconut oil melted
110g agave nectar

Steps:

Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

Nutrition Facts : Calories 477 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium