RAW VEGAN LIME PIE RECIPE, Yield 1 pie
Crust:
- 1 cup Walnuts, or a mix of Walnuts and Almonds
- 3/4 cup unsweetened shredded Coconut
- 6-8 pitted Medjool Dates
Filling:
- 1-1/2 -2 Avocados
- 1-1/2 cups unsalted raw Cashews, soaked 2hrs, drained
- 1 teaspoon Vanilla Extract
- 1/2 cup Coconut Oil, liquefied
- 1/3 cup Maple Syrup
- 1/4 cup fresh Lime Juice
- 2 teaspoons finely grated Lime Zest
- pinch Sea Salt
Note: I buy and use local and organic as much as possible, and I encourage you to do the same.
For the crust: In food processor, first grind nuts by pulsing, then add dates, pulse, until a slightly sticky uniform chunky mass forms – Lightly oil a 9-inch pie pan and firmly press into the bottom building up the sides slightly. Place in the freezer to set.
For the filling: Pulse cashews first, then add the rest of ingredients – Blend until smooth and creamy.
Carefully pour filling into prepared crust and refrigerate for 3 hours to firm up.
Easy as Pie! Tangy, Decadent, and Rich!
