The perfect combination of sweet and tart, key lime pie is a tropical-tasting treat that’s rarely passed up. This no-bake version is virtually raw and takes very little time to prepare. It’s free of dairy and gluten—and you can absolutely make it vegan by swapping honey for pure maple syrup or agave nectar. As for the rest, all you need is a food processor, a springform pan and a freezer—oh yeah… and the following delicious ingredients! No whip needed for this extra-special dessert.
Ingredients
Crust
1 cup raw or roasted macadamia nuts
1/2 cup walnuts
1/2 cup pitted dates
1/4 tsp. vanilla extract
Pinch sea salt
Filling
1-1/2 cups raw cashews, soaked in water 4-6 hours, then drained
1/2 cup coconut milk
1/2 cup honey
1/3 cup coconut oil
3 Tbsp. key lime or pure lime juice
1 Tbsp. lime zest
1 tsp. vanilla extract
Pinch sea salt
Directions
- In food processor, grind crust ingredients into a meal consistency. (Some nuts won’t chop up finely and that’s OK.)
- In springform pan, press in mixture to cover bottom surface. Slightly push up sides. Set aside.
- In food processor, blend drained cashews until creamy. Add coconut oil, honey, vanilla, lime juice, zest and sea salt. Process until mixture is smooth and creamy. Pour onto crust and spread evenly.
- Cover and place in freezer for 30 minutes.