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Key Lime Pie

A dairy-free version of this traditional yummy dessert is perfect for a refreshing treat on a hot day.
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Prep Time 20 minutes
Freeze overnight 8 hours
Servings: 12 slices
Course: Dessert
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • CRUST
  • ½ cup walnuts
  • ½ cup rolled oats
  • ½ cup soaked dates
  • ¼ cup unsweetened applesauce
  • 1 Tbsp chia seeds or ground flaxseed
  • 1 tsp cinnamon
  • Pinch of salt
  • FILLING
  • 1 cup soaked cashews
  • 1 cup silken tofu
  • 4 ripe kiwi peeled
  • Juice of 5 limes
  • Zest of 2 limes
  • 2 Tbsp maple syrup or 1 Tbsp maple + stevia/monk fruit to taste
  • 1½ tsp vanilla extract
  • 1½ Tbsp cornstarch or 1 tsp agar agar powder

Equipment

  • Food Processor or blender

Method
 

  1. Process all crust ingredients in a food processor until sticky and crumbly. Press into a pie dish. Chill while you prepare filling.
  2. Blend all filling ingredients until completely smooth. Taste and adjust sweetness or lime. Pour over crust. Chill for 4–6 hours, or freeze overnight. Let thaw about 30 minutes before eating, but not much longer as the filliing will become slighly runny.

Notes

For a sweeter version, add 1/4 cup more maple syrup. For more tart, add extra lime zest. The lime juice and kiwi make this pie very runny. Freezing it is important to allow the pie to set. You'll want to eat it right out of the freezer or let it thaw just a few minutes for a creamier texture. It's great on a hot summer day!
Fiber 5g; Protein 7 g; Carbs 28 g; Fat 12 g