Key Lime Pie
This tangy, clean-eating treat is the perfect way to satisfy your summer time sweet tooth!
Servings: 10 people
Calories: 365kcal
Ingredients
Crust
- 1/2 cup coconut unsweetened, shredded
- 1 cup salted cashews roasted
- 2 tablespoons date syrup or maple syrup
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
Filling
- 1 cup cashews raw, soaked in water for at least 1 hour (overnight preferred)
- 3/4 cup coconut oil virgin, unrefined, melted and slightly cooled (liquid form)
- 1/4 cup coconut cream can use solid top layer from can of full fat coconut milk
- 1/2 cup lime juice
- 5 tablespoons date syrup can also use maple syrup
- 2 tablespoons lime zest avoid the bitter white pith
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt more or less to taste
Instructions
- Place ingredients for the crust into a food processor. Pulse just until a rough “dough” forms. Dough will clump together, but do no over process or it will become pasty.
- Firmly press crumbs in an even layer into the bottom of a pie plate that has been lightly sprayed with coconut oil spray.
- Place ingredients for filling into a blender and blend until smooth and creamy.
- Spoon into prepared pie plate over crust.
- Top with garnishes, if using.
- Refrigerate for 3-4 hours, or until firm, or place in freezer for 30-40 minutes before serving.
Notes
Garnish:
- Lime Zest
- Chopped Roasted Cashews
- Lime slices, very thin
Nutrition
Serving: 1slice | Calories: 365kcal | Carbohydrates: 20g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 150mg | Potassium: 245mg | Fiber: 1g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg |
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