This easy, creamy, and delicious key lime pie is vegan, gluten-free, and requires no baking. The healthier version has all of the same flavors without all of the sugar and calories!
First soak cashews overnight and soak pitted dates if they are not moist and stick for 30 minutes in warm water.
1/2 cup dates, 2 cups raw cashews
Crust
Place almonds in a blender or food processor and pulse until a ground consistency. Then add dates (drained) and shredded coconut. Continue pulsing until the crust is grainy but sticky.
1/2 cup dates, 1/2 cup shredded coconut, 1 cup almonds
Line an 8’’ square pan with parchment paper and transfer the crust mixture into the pan. Then press it down to cover the bottom of the pan evenly.
Filling
To make the filling, place the soaked and drained cashews, lime juice, liquid stevia, vanilla extract, coconut oil, and canned coconut milk in a food processor or blender. Pulse on high until completely smooth.
Pour the filling over the crust and spread it evenly with a spatula. Then, refrigerate the pie for at least 3 hours or until completely set. This process can be sped up by placing the dessert in the freezer for one hour and then moving it to the fridge to set.
Slice & Garnish
Finally, once set, remove the pie from the pan by lifting up the parchment paper. Then cut into 9 square slices. Garnish with slices of key lime, berries, edible flowers, shredded coconut or crushed nuts.
Notes
If your dates are dry, make sure to soak them in warm water for 30 minutes. Then Drain them before adding them to the food processor.
cashews can be soaked overnight or boiled for 30 minutes. Make sure to drain water before using them.
Uneaten pie slices can be saved in the freezer and take out for a few hours to defrost
you can replace liquid stevia with powdered monk fruit or powdered sugar