Description
This Vegan Key Lime Pie is a delightful, gluten-free dessert that combines a crunchy almond flour crust with a creamy, tangy lime filling made from cashews and coconut cream. Perfectly sweetened with natural syrups and bursting with fresh lime zest, this pie is a refreshing, healthy treat that’s easy to make and sure to impress.
Ingredients
Scale
Crust
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
Filling
- 1 cup cashews, soaked for 4 hours
- ½ cup coconut cream
- ½ cup lime juice
- ½ cup agave syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make Crust Mixture: In a mixing bowl, combine the almond flour, melted coconut oil, and maple syrup thoroughly until well mixed.
- Form Crust: Press the almond flour mixture evenly into the bottom of a pie pan to create the base crust.
- Bake Crust: Place the crust in the preheated oven and bake for 10-12 minutes or until it turns lightly golden. Remove and let it cool.
- Prepare Filling: In a blender, add the soaked cashews, coconut cream, lime juice, agave syrup, vanilla extract, and lime zest.
- Blend Filling: Blend all the filling ingredients until smooth and creamy, ensuring a consistent texture for the pie filling.
- Assemble Pie: Pour the creamy filling into the cooled crust, spreading it evenly.
- Chill Pie: Refrigerate the assembled pie for at least 4 hours to set the filling before serving for best results.
Notes
- Soaking cashews for at least 4 hours ensures a creamy filling texture.
- Use fresh lime juice and zest for the best flavor profile.
- Allow the crust to cool completely before pouring the filling to prevent melting.
- Chilling time can be extended for a firmer pie texture.
- This pie is best served chilled and stored in the refrigerator for up to 3 days.
