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Key Lime Pie

Key Lime Pie
Contributed by
Honest to Goodness Community
Serves
8-12
A raw, vegan Key lime pie. Refreshing, tart and absolutely delicious! From the book 'The Naked Vegan' by Mal Valcorza.

  1. Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm pie tin lined with plastic wrap and set aside.
  2. Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.
  3. Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut.
  4. The pie will keep in an airtight container in the fridge for 5 days or can be frozen for several months.


Tip: To make twisty lime slices, cut a slit into each lime slice, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions.

SHORT DESCRIPTION

A raw, vegan Key lime pie. Refreshing, tart and absolutely delicious! From the book 'The Naked Vegan' by Mal Valcorza.

DESCRIPTION

  1. Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm pie tin lined with plastic wrap and set aside.
  2. Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.
  3. Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut.
  4. The pie will keep in an airtight container in the fridge for 5 days or can be frozen for several months.


Tip: To make twisty lime slices, cut a slit into each lime slice, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions.

INGREDIENTS

Macadamia nut base
2½ cups Australian macadamia nuts
1½ cups organic desiccated coconut
3 tbsp organic coconut syrup
2 tbsp lime zest
1 tsp vanilla powder

Lime & coconut filling
1½ cups lime juice
2 avocados, flesh chopped
¾ cup organic coconut syrup
¾ cup organic coconut milk
1 cup organic virgin coconut oil
1 tsp organic spirulina powder
1 tsp vanilla powder
Pinch of Himalayan pink salt or Celtic sea salt

To serve
twisty lime slices (see Tip) and lime zest, to garnish
Organic desiccated coconut, for sprinkling

Method

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  • Celtic Sea Salt - Fine 600g Celtic Sea Salt - Fine 600g

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  • Himalayan Rock Salt - Fine 600g Himalayan Rock Salt - Fine 600g

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