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Vegan Key Lime Pie

Vegan Key Lime Pie

If you can’t get your hands on key limes, just use regular limes. It’s all good.

INGREDIENTS

Macadamia nut base
400 g (14 oz/2½ cups) activated macadamia nuts
135 g (4¾ oz/1½ cups) finely desiccated coconut
3 tablespoons coconut nectar
2 tablespoons lime zest
1 teaspoon vanilla powder

Lime & coconut filling
375 ml (13 fl oz/1½ cups) lime juice
2 avocados, flesh chopped
185 ml (6 fl oz/¾ cup) coconut nectar
185 ml (6 fl oz/¾ cup) Coconut mylk
250 ml (9 fl oz/1 cup) cold-pressed extra virgin coconut oil
1 teaspoon spirulina powder
1 teaspoon vanilla powder
2 tablespoons non-GM soy lecithin
pinch of Himalayan pink salt or Celtic sea salt

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

METHOD
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 (9 inch) 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

*coconut mylk can be homemade from page 174 of the Naked Vegan Cookbook

Naked Vegan Key Lime PieRecipes and Images from Naked Vegan by Maz Valcorz, published by Murdoch Books

Written by TheCarousel

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