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Jayde

Key Lime Pie

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Servings: 7 mini pies
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups raw almonds
  • 1/2 cup raw pecans
  • 8 medjool dates pitted
  • 1-2 Tbs coconut oil melted
  • 1/2 tsp sea salt
Filling
  • 1 cup raw unsalted cashews presoaked in water for 30 minutes
  • 1/3 cup canned full-fat coconut milk
  • 3 Tbs maple syrup
  • 2 limes juiced

Method
 

  1. Grind almonds, pecans and salt in a high speed blender such as the Vitamix until they are a crumbly texture.
  2. Add the dates and coconut oil and pulse until a dough starts to form.
  3. Press the dough into individual greased pans or one large pan with a removable bottom.
  4. Place the pans in the fridge for 30 minutes to set while you prepare the filling.
Filling
  1. Place the pre-soaked cashews, coconut milk, maple syrup and lime juice into your Vitamix and blend until smooth.
  2. Add more juice if you desire.
  3. Pour the filling into the tart shells and place back into the fridge until they set. Approximately two hours. For a quicker setting time, pop them into the freezer.

Notes

To garnish, add slivered limes on top of the pie and zest some of the skin as "sprinkles."